Share

IIR document

Chilling of fast glycolysing muscle (poultry and pork).

Author(s) : LAACK R. L. J. M. van, HILLEBRAND S. J. W., SMULDERS F. J. M.

Summary

The major mechanisms underlying the development of important sensory quality traits of poultry and pork are briefly discussed. The effects of chilling on tenderness, particularly the degree of muscle contraction during rigor onset and the action of the proteolytic enzymes are highly temperature-dependent. The risk of heat shortening is particularly relevant in (slowly) chilled poultry. Reduced tenderness scores as a result of cold shortening have been reported, but seem to be associated with very rapid chilling of low-weight pig carcasses. Although a fast drop in temperature early post mortem may, under experimental conditions, reduce the pale soft exsudative condition in porcine musculature, colour and waterholding properties seem to be negligibly affected by rapid chilling regimes in current meat industry practice.

Available documents

Format PDF

This document is to be digitised and will be available within 10 working days

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: Chilling of fast glycolysing muscle (poultry and pork).
  • Record ID : 1997-2228
  • Languages: English
  • Source: New Developments in Meat Refrigeration.
  • Publication date: 1996/10
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles from the proceedings (15)
See the conference proceedings

Indexing