CONTRACTION IN LAMB MEAT UNDER THE EFFECTS OF COLD.

[In German. / En allemand.]

Author(s) : MORAL A., JIMENEZ PEREZ S., GARCIA MATAMOROS E.

Type of article: Article

Summary

WHEN THE MEAT IS CHILLED TOO SOON, IRREVERSIBLE LOSSES IN QUALITY ARE INCURRED BECAUSE OF CONTRACTION OF THE MUSCL THIS ALWAYS HAPPENS IF THE TEMPERATURE DROPS BELOW 288 K (15 DEG C) BEFORE A PH OF 6.2 IS REACHED. THE OBJECT OF THE WORK WAS TO FIND PARAMETERS THAT WOULD KEEP THOSE PHENOMENA THAT REDUCE QUALITY UNDER CONTROL. THE CARCASES OF LAMBS WERE STORED AT DIFFERENT TEMPERATURES UNTIL THEY REACHED CERTAIN PH VALUES AND WERE ONLY THEN DEEP-FROZEN. THE EXPERIMENTAL RESULTS SHOW THAT MUSCLE CONTRACTIONS OCCUR CHIEFLY DURING THAWING.

Details

Original title: [In German. / En allemand.]
Record ID : 1990-1485
Languages: German
Source: Fleischwirtschaft - vol. 69 - n. 9
Publication date: 1989/09
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Meat and meat products
Keywords: Thawing; Cold shortening; Lamb; Meat; Chilling; Organoleptic property; Sheep; Freezing