ShareChilling, cold storage and meat ageing: fundamental chemical and physical data.
Kühlung, Kühllagerung und Fleischreifung: chemische und physikalische Grundlagen.
Author(s) : SCHWÄGELE F.
Type of excerpt: Other
Summary
This document comprises detailed analysis of muscle and muscle-fibre structure and describes muscle metabolism and chemistry. It explains the mechanisms of rigor mortis, refrigeration-induced muscle shortening and meat ageing and textural changes. The basic elements enabling understanding of meat processing are provided by this document.
Details
- Original title: Kühlung, Kühllagerung und Fleischreifung: chemische und physikalische Grundlagen.
- Record ID : 2000-0830
- Languages: German
- Publication date: N/A
- Source: Source: Bundesanst. Fleischforsch., Kulmbacher Reihe
vol. 15; 7-34; 10 fig.; 27 ref. - Document available for consultation in the library of the IIR headquarters only.
Indexing
- Themes: Meat and meat products
- Keywords: Muscle; Histology; Metabolism; Meat; Texture; Protein; Physiology; Fibre; Enzyme
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Influence of cold on growth and survival of bac...
- Author(s) : HEBRAUD M., LABADIE J.
- Date : 1998/02
- Languages : English
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Ultrarasche Kühlung.
- Author(s) : HONIKEL K. O.
- Date : N/A
- Languages : German
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Recapitulation on the status of very fast chill...
- Author(s) : DRANSFIELD E.
- Date : 1998/02
- Languages : English
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Fleischreifung und sensorische Qualität.
- Author(s) : AUGUSTINI C., FISCHER K.
- Date : N/A
- Languages : German
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Effect of transport and pre-slaughter holding o...
- Author(s) : AUGUSTINI C., FISCHER K.
- Date : 1998/02
- Languages : English
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