Share

COLD SHORTENING OF LAMB MEAT. EFFECT ON MEAT TENDERNESS OF SPRAY-WASHING OF CARCASSES AT 323 OR 333 K (50 OR 60 DEG C).

CONTRACTION MUSCULAIRE AU FROID DE LA VIANDE D'AGNEAU. INFLUENCE DU DOUCHAGE A 323 ET A 333 K (50 ET 60 DEG C) DES CARCASSES SUR LA TENDRETE DE LA VIANDE.

Author(s) : MORAL A., et al.

Summary

THE RESULTS SHOW THAT NEITHER SPRAYING TEMPERATURE SEEMS TO EXERT A SIGNIFICANT EFFECT ON PH, GLYCOGEN AND THE AMOUNT OF SOLUBLE PROTEINS EIGHT DAYS AFTER SLAUGHTERING AND QUICK CHILLING, BUT THERE IS ABOUT 50% DECREASE IN LACTIC ACID AMOUNT. THE TREATMENT AT 323 K SEEMS TO BE ACCOMPANIED BY SOME TENDERISING OF MEAT. VIABLE MICROORGANISM COUNTS SHOW SOME EFFECT OF SPRAYING TEMPERATURE.

Details

  • Original title: CONTRACTION MUSCULAIRE AU FROID DE LA VIANDE D'AGNEAU. INFLUENCE DU DOUCHAGE A 323 ET A 333 K (50 ET 60 DEG C) DES CARCASSES SUR LA TENDRETE DE LA VIANDE.
  • Record ID : 1983-1813
  • Languages: French
  • Publication date: 1981/08/24
  • Source: Source: Proc. 27th eur. Meet. Meat Res. Work., Vienna
    vol. 1; A:21; 80-82; 3 tabl.; 9 ref.
  • Document available for consultation in the library of the IIR headquarters only.

Indexing