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COMPARISON OF DENATURATION CHARACTERISTICS TAKING PLACE IN MEAT DURING FROZEN STORAGE.

[In Polish. / En polonais.]

Author(s) : LESIOW T.

Type of article: Article

Summary

BASED ON DATA FROM LITERATURE ON DENATURATION CHANGES TAKING PLACE DURING THE FREEZING OF VARIOUS KINDS OF MEAT A COMPARISON IS MADE BETWEEN THE EXTRACTABILITY OF MUSCLE PROTEIN, ATP-ASE ACTIVITY AND THE VISCOSITY OF SEVERAL TYPES OF MEAT. IT WAS FOUND THAT DURING A GIVEN FREEZING TIME THE EXTRACTABILITY OF MUSCLE PROTEIN WAS LOWEST IN CHICKEN MEAT AND HIGHER IN THE FLESH OF GOOSE, BOVINE, DUCK, PORK AND FISH. THE COMPARISONS HAVE CONCLUDED THAT CHANGES TAKING PLACE IN THE MUSCLE PROTEINS OF DUCK ARE NEAREST TO THOSE OF GOOSE FLESH, BUT DIFFER FROM CHANGES CHARACTERISTIC OF FISH AND MAMMAL FLESH. POULTRY UNDERGOES LESS DENATURATION CHANGE THAN FISH AND PORK MEAT.

Details

  • Original title: [In Polish. / En polonais.]
  • Record ID : 1989-1419
  • Languages: Polish
  • Source: Chlodnictwo - vol. 23 - n. 8
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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