Share

CHILLING AFTER SLAUGHTER AND QUALITY OF PORK.

[In German. / En allemand.]

Author(s) : HONIKEL K. O.

Type of article: Article

Summary

THE STUDY OF BIOCHEMICAL AND STRUCTURAL CHANGES IN MUSCLE AFTER SLAUGHTERING AND THE IMPROVEMENT OF PSE PROPERTIES BY CHILLING SHOWED THAT MUSCLES WITH A PH VALUE OF 5.4 TO 5.8 SHOULD BE CHILLED TO 307 K (34 DEG C) WITHIN 1 TO 1.5 HRS AFTER SLAUGHTER. THE QUICKER THE COOLING THE BETTER. FOR MUSCLES WITH NORMAL GLYCOLYSIS AND WITH A PH VALUE HIGHER THAN 5.8, A TEMPERATURE OF 288 K (15 DEG C) SHOULD BE REACHED WHILE THE PH VALUE DECREASES FROM 5.9 TO 5.8. THIS TEMPERATURE IS GENERALLY REACHED ABOUT 4 HRS AFTER SLAUGHTER.R. R.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1987-1841
  • Languages: German
  • Source: Kälte + Klimatechnik (Die) - vol. 39 - n. 12
  • Publication date: 1986/12
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (1)
See the source

Indexing