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Meat ageing and sensorial quality.

Fleischreifung und sensorische Qualität.

Author(s) : AUGUSTINI C., FISCHER K.

Type of excerpt: Other

Summary

This document covers all aspects of meat ageing in general and beef ageing in particular. The influence of the breed, the cut, the temperature and chilling time, the sex, the collagen content and other factors, on texture, mechanical and organoleptic properties, is investigated.

Details

  • Original title: Fleischreifung und sensorische Qualität.
  • Record ID : 2000-0828
  • Languages: German
  • Publication date: N/A
  • Source: Source: Bundesanst. Fleischforsch., Kulmbacher Reihe
    vol. 15; 58-79; 2 fig.; 13 tabl.; 47 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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