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Chilling, 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.

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