ShareCold-induced toughening in excised pork as affected by pH, R value and time at boning.
Author(s) : MOLLER A. J., JENSEN P.
Type of article: Article
Summary
Comparison between tenderness of pork obtained by quick cutting or conventional cold deboning. Investigation of the effects of ATP deterioration rate (R value), pH and deboning conditions. Meat tenderness is comparable for cold- or hot-deboned samples (with air cooling at 2-4 deg C).
Details
- Original title: Cold-induced toughening in excised pork as affected by pH, R value and time at boning.
- Record ID : 1994-2366
- Languages: English
- Source: Meat Sci. - vol. 34 - n. 1
- Publication date: 1993
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Tenderness; Meat; Chilling; Organoleptic property; Pork; Ph; Boning; Adenosine triphosphate
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