ShareChilling rate and tenderness of beef.
Author(s) : HALD T. L.
Type of excerpt: Book chapter
Summary
Rapid chilling of beef carcasses may be possible if freezing of thin parts is accepted. All carcasses must be effectively stimulated and chilling programmes divided into various steps using low air temperatures and high air velocity. Many investigations indicate that the tenderness will be affected negatively by rapid chilling compared to optimal chilling conditions.
Details
- Original title: Chilling rate and tenderness of beef.
- Record ID : 2000-0820
- 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.
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Tenderness; Cooling rate; Bovine; Meat; Rapid chilling
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Effects of conventional chilling on beef quality.
- Author(s) : STEEN D., UYTTERHAEGEN L., CLAEYS E., et al.
- Date : 1998/02
- Languages : English
View record
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Exploratory experiments on very fast chilling o...
- Author(s) : DEMEYER D., STEEN D., CLAEYS E.
- Date : 1998/02
- Languages : English
View record
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Research on electrical stimulation of beef in U...
- Author(s) : TAYLOR A. A., RICHARDSON R. I.
- Date : 1998/02
- Languages : English
View record
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Effects of very fast chilling and hot boning on...
- Author(s) : TREVISANI M., LOSCHI A. R., SEVERINI M.
- Date : 1998/02
- Languages : English
View record
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Texture in very fast cooled beef.
- Author(s) : DRANSFIELD E.
- Date : 1998/02
- Languages : English
View record