CHILLING, FREEZING AND THAWING: COLLOID CHEMICAL ASPECTS OF MEAT QUALITY.

[In German. / En allemand.]

Type of article: Article

Summary

IF FRESHLY-KILLED MUSCLE IS CHILLED TOO QUICKLY BEFORE THE ONSET OF RIGOR MORTIS THIS MAY PRODUCE MUSCLE CONTRACTIONS WHICH HAVE A BAD EFFECT ON TENDERNESS AND JUICE-HOLDING ABILITY. POSSIBLE WAYS OF PREVENTING SHORTENING, APART FROM CONTROLLING THE DROP IN TEMPERATURE, ARE ELECTRO-STIMULATION OF CARCASES SHORTLY AFTER SLAUGHTER AND VARIOUS METHODS OF HANGING CARCASES. IF HOT MEAT IS FROZEN QUICKLY BEFORE THE ONSET OF RIGOR MORTIS, THAW CONTRACTION CAN BE EXPECTED WHEN THE MATERIAL IS THAWED OUT QUICKLY. THAW CONTRACTION, LIKE COLD SHORTENING, RESULTS IN EXTREME MUSCLE SHORTENING GIVING VERY TOUGH MEAT AND HIGH JUICE LOSSES. SLOW THAWING PREVENTS THAW CONTRACTION.

Details

Original title: [In German. / En allemand.]
Record ID : 1984-0600
Languages: German
Source: Fleischwirtschaft - vol. 63 - n. 7
Publication date: 1983/07
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Meat and meat products
Keywords: Thawing; Tenderness; Shortening; Meat; Drip; Rigor mortis; Chilling; Electrical stimulation; Freezing