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Accelerated processing of meat from hot boning associated with an ageing procedure for improving beef quality.

[In Thai. / En thai.]

Type of article: Article

Summary

The article relates in detail the results of tests performed on several parts of beef meat obtained from animals of different breeds and races. Meat was hot deboned, chilled down to 0-4 °C, vacuum packaged and stored at +10 °C for several hours and then stored at 0-4 °C. Ageing was accelerated or not with lactic acid. The parameters investigated during the tests were: percentage of drip losses, shear force value, meat colour, pH value, taste and microbiological contamination.

Details

  • Original title: [In Thai. / En thai.]
  • Record ID : 2003-2876
  • Languages: Thai
  • Source: J. natl. Res. Counc. Thail. - vol. 34 - n. 1
  • Publication date: 2002/01
  • Document available for consultation in the library of the IIR headquarters only.

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