DATA ON THE COOLING OF HOT-BONED MUSCLES.

DONNEES SUR LE REFROIDISSEMENT DE MUSCLES DESOSSES A CHAUD.

Type of article: Article

Summary

THE COOLING OF SEPARATED MUSCLES RESULTS IN BETTER TEMPER CONTROL OF MEAT, WHICH HAS A SIGNIFICANT EFFECT ON POST MORTEM GLYCOLYZE AND THE MEAT TENDERNESS, AS WELL AS DRIP LOSSES. IN THE CASE OF INDUSTRIAL PRODUCTION OF RETAIL JOINTS, MEAT MUST BE COOLED BEFORE THE FINAL CUT FOR REASONS OF HYGIENE. THIS INTERMEDIATE OPERATION COULD BE CARRIED OUT AFTER PACKAGING (OR PERHAPS NOT). THESE 2 POSSIBILITIES HAVE TO BE CONSIDERED IN TERMS OF PACKAGING COSTS, ON THE ONE HAND, AND WEIGHT LOSS DUE TO EVAPORATION, ON THE OTHER HAND.

Details

Original title: DONNEES SUR LE REFROIDISSEMENT DE MUSCLES DESOSSES A CHAUD.
Record ID : 1991-0691
Languages: French
Source: Rev. gén. Froid - vol. 80 - n. 4
Publication date: 1990
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: Meat; Chilling; Beef; Organoleptic property; Weight loss; Hot boning