ShareAgeing and sensory properties of meat.
Fleischreifung une sensorische Qualität.
Author(s) : AUGUSTINI C., FISCHER K.
Type of article: Article
Summary
The quality of beef can vary extremely. There are many possibilities to reduce the variability. That is valid in the field of the agricultural production as well as in the treatments of the animals and carcasses around the slaughtering and handling of the meat. The following work deals with the effects of ageing on the quality of beef and pork. Predominantly the effects of temperature and ageing time are investigated.
Details
- Original title: Fleischreifung une sensorische Qualität.
- Record ID : 2000-2661
- Languages: German
- Source: Fleischwirtschaft - vol. 79 - n. 12
- Publication date: 1999
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Tenderness; Meat; Beef; Ageing (meat); Organoleptic property; Fresh produce; Pork; Colour
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- Author(s) : TOURAILLE C., LIU L.
- Date : 1991
- Languages : French
- Source: Viandes Prod. carnés - vol. 12 - n. 2
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- Author(s) : KATSARAS K., TETZLAFF G., BUDRAS K. D.
- Date : 1984/10
- Languages : German
- Source: Fleischwirtschaft - vol. 64 - n. 10
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- Author(s) : SAVELL J.
- Date : 1982
- Languages : English
- Source: Meat Sci. - vol. 6 - n. 2
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- Author(s) : FELDHUSEN F., KUHNE M.
- Date : 1992
- Languages : English
- Source: Meat Sci. - vol. 32 - n. 2
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EFFECT OF POSTMORTEM TIME AND TEMPERATURE ON BO...
- Author(s) : WU J., DUTSON T., CARPENTER Z.
- Date : 1982
- Languages : English
- Source: Meat Sci. - vol. 7 - n. 3
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