ShareSummary
THE RESULTS OF THEORETICAL AND PRACTICAL INVESTIGATIONS INTO COLD SHORTENINGAND ELECTROSTIMULATION ARE SUMMARIZED, TAKING SELECTED EXPERIMENTAL RESULTS AS AN EXAMPLE. IN ADDITION TO THE INFLUENCE OF DIFFERENT CHILLING CONDITIONS ON THE QUALITY OF SHEEP AND BEEF MUSCLES REMOVED EITHER COLD OR HOT, THE OBJECT OF THE EXPERIMENTS WAS TO PREVENT COLD SHORTENING BY THE ELECTRICAL STIMULATION OF INDIVIDUAL MUSCLES, PARTS OF THE CARCASE AND WHOLE CARCASES WITH SKIN. THE EFFECTS OF VARIOUS ELECTRICAL AND TECHNOLOGICAL STIMULATION PARAMETERS ON THE CONSISTENCY, WATER BINDING AND SENSORY QUALITY AND ON THE DEGREE OF CONTRACTION WERE OF SPECIAL INTEREST.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1990-1484
- Languages: German
- Source: Fleischwirtschaft - vol. 69 - n. 8
- Publication date: 1989/08
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles in this issue (1)
See the source
Indexing
-
RAPID COOLING OF MEAT.
- Author(s) : SPECHT H.
- Date : 1990/10
- Languages : German
- Source: Kälte + Klimatechnik (Die) - vol. 43 - n. 10
View record
-
ELECTRICAL STIMULATION OF CARCASES.
- Author(s) : CHIZZOLINI R.
- Date : 1984
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 23 - n. 215
View record
-
ELECTRO-STIMULATION: EFFECTS ON MEAT QUALITY, P...
- Author(s) : WOLTERSDORF W., HONIKEL K. O.
- Date : 1982/07
- Languages : English
- Source: Fleischwirtschaft - vol. 62 - n. 7
View record
-
BOVINE MUSCLE SHORTENING AND PROTEIN DEGRADATIO...
- Author(s) : SALM C. P.
- Date : 1983
- Languages : English
- Source: Meat Sci. - vol. 8 - n. 3
View record
-
THE OCCURRENCE AND PREVENTION OF COLD SHORTENIN...
- Author(s) : SPECHT H., KUNIS J.
- Date : 1983
- Languages : German
View record