ShareEconomic potential and quality of sheep meat. 1. Different chilling conditions of sheep carcasses: influence on hygienic condition and meat quality.
Wertschöpfungspotenzial und Qualität von Schaffleisch. 1. Unterschiedliche Kühlregime für Schafschlachtkörper: Einfluss auf Hygienestatus und fleischqualiität.
Author(s) : TROEGER K.
Type of article: Article
Summary
20 ewes were slaughtered. One half of each carcass was fast chilled (2°C), the other was conditioned (surroundings temperature for 6 hours, than 2°C). Meat quality parameters (pH, muscle temperature, sensorial properties, shear values), the microbiological condition of the carcass surfaces as well as the slaughter and cutting yields were estimated.
Details
- Original title: Wertschöpfungspotenzial und Qualität von Schaffleisch. 1. Unterschiedliche Kühlregime für Schafschlachtkörper: Einfluss auf Hygienestatus und fleischqualiität.
- Record ID : 30007639
- Languages: German
- Source: Fleischwirtschaft - vol. 92 - n. 8
- Publication date: 2012
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Indexing
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RAPID COOLING OF MEAT.
- Author(s) : SPECHT H.
- Date : 1990/10
- Languages : German
- Source: Kälte + Klimatechnik (Die) - vol. 43 - n. 10
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CONTRACTION IN LAMB MEAT UNDER THE EFFECTS OF C...
- Author(s) : MORAL A., JIMENEZ PEREZ S., GARCIA MATAMOROS E.
- Date : 1989/09
- Languages : German
- Source: Fleischwirtschaft - vol. 69 - n. 9
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DO QUICK METHODS OF CHILLING CAUSE FAULTS IN MEAT.
- Author(s) : WOLTERSDORF W.
- Date : 1988/07
- Languages : English
- Source: Fleischwirtschaft - vol. 68 - n. 7
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Effects of very fast chilling and hot boning on...
- Author(s) : TREVISANI M., LOSCHI A. R., SEVERINI M.
- Date : 1998/02
- Languages : English
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COLD SHORTENING AND ELECTROSTIMULATION. EFFECTS...
- Author(s) : SPECHT H., KUNIS J.
- Date : 1989/08
- Languages : German
- Source: Fleischwirtschaft - vol. 69 - n. 8
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