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IIR document

CONDITIONING OF MEAT.

Author(s) : DRANSFIELD E.

Summary

TENDERISING AND THE FACTORS AFFECTING CONDITIONING ARE REVIEWED. STRUCTURAL WEAKENING TAKES PLACE NEAR THE Z DISCS WITHIN THE SARCOMERE. RATE OF CONDITIONING VARIED 30 FOLD BETWEEN SPECIES. BREED, SEX, ANIMAL, FINISH, FATNESS HAD LITTLE EFFECT ON TENDERISING. RAPID GLYCOLYSIS PROMOTED BY HIGH MEAT TEMPERATURE OR ELECTRICAL STIMULATION ENHANCES TENDERNESS. MUSCLE SHORTENING REDUCES AND CAN NULLIFY TENDERISING. RATE OF TENDERISING IS INCREASED 2.5 FOLD BY AN INCREASE OF 10 K. CONDITIONING IS STOPPED DURING FROZEN STORAGE BUT PROCEEDS AGAIN AFTER THAWING AT AN INCREASED RATE.

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Pages: 1986-3

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Details

  • Original title: CONDITIONING OF MEAT.
  • Record ID : 1988-0647
  • Languages: English
  • Publication date: 1986/09/10
  • Source: Source: Proc. Bristol Meet., IIR/C. R. Réun. Bristol, IIF
    1986-3; 61-69; 1 fig.; 3 tabl.; 30 ref.; discuss.

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