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DO QUICK METHODS OF CHILLING CAUSE FAULTS IN MEAT.

Author(s) : WOLTERSDORF W.

Type of article: Article

Summary

FOR BOTH HYGIENIC AND ECONOMIC REASONS FRESHLY SLAUGHTERED CARCASES OR THEIR MEAT SHOULD BE CHILLED AS QUICKLY AND TO AS LOW A TEMPERATURE AS POSSIBLE. BUT MODERN QUICK CHILLING METHODS ARE THOUGHT TO CAUSE COLD SHORTENING. A LACK OF TENDERNESS IN BEEF IS THEREFORE NOW OFTEN ATTRIBUTED TO IT BEING CHILLED DOWN TOO QUICKLY AND TO THE COLD SHORTENING THUS PRODUCED. LITERATURE STATES THAT COLD SHORTENING OCCURS WHEN MEAT IS CHILLED DOWN TO BELOW 283 K (10 DEG C) WITH HR. THE QUESTION OF THE DEVELOPMENT AND IMPORTANCE OF COLD SHORTENING IN THE FRG AROSE IN CONNECTION WITH IMPROVING THE TENDERNESS OF BEEF BY MEANS OF ELECTROSTIMULATION.

Details

  • Original title: DO QUICK METHODS OF CHILLING CAUSE FAULTS IN MEAT.
  • Record ID : 1989-0599
  • Languages: English
  • Source: Fleischwirtschaft - vol. 68 - n. 7
  • Publication date: 1988/07
  • Document available for consultation in the library of the IIR headquarters only.

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