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Characterization of the freshness of fresh meat.

Charakterisierung des Frischezustandes bei Frischfleisch.

Author(s) : PICHNER R.

Type of excerpt: Other

Summary

This article investigates the effect of various boning techniques on meat quality and texture, as well as on colour and water content. Freshness is above all discussed within the context of German regulations. Various parameters that can be used are then described: ammonia, pH, oxidation/reduction potential, texture and organoleptic properties.

Details

Original title: Charakterisierung des Frischezustandes bei Frischfleisch.
Record ID : 2000-0834
Languages: German
Publication date: N/A
Source: Source: Bundesanst. Fleischforsch., Kulmbacher Reihe
vol. 15; 146-162; 4 fig.; 1 tabl.; 54 ref.
Document available for consultation in the library of the IIR headquarters only.

Indexing

Themes: Food quality and safety. Microbiology;
Meat and meat products
Keywords: Oxidation; Measurement; Meat; Texture; Reduction; Ammonia; Organoleptic property; Quality; Fresh produce; Ph