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Biochemical and structural changes under very fast chilling conditions: conclusions.

Author(s) : DRANSFIELD E.

Type of excerpt: Book chapter

Summary

It is important with any potential new technology for beef to gain an understanding of the mechanism of this technology so that conditions can be defined and optimised. Only through knowledge of the mechanism can it be judged of the extent to which this technology could be applied to beef and other meats, such as lamb, pork and poultry. Very fast cooling of lamb was attempted more than 30 years ago in New Zealand but it was stopped following consumer complaints about toughness of the meat. Since that time the understanding of the mechanism of the events during the conversion of muscle to meat has improved and gives a better position to re-evaluate the process of chilling of muscles to 0 °C in 4 to 5 hours postmortem.

Details

  • Original title: Biochemical and structural changes under very fast chilling conditions: conclusions.
  • Record ID : 2000-0845
  • Languages: English
  • Source: Very fast chilling in beef. 1. Peri-mortem and the chilling process. 2. Muscle to meat. 3. Eating quality. Concerted Action CT94-1881.
  • Publication date: 1998/02
  • Document available for consultation in the library of the IIR headquarters only.

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