ShareEFFECT OF CHILLING, AGING AND PROCESSING ON BEEF MEAT QUALITY.
[In German. / En allemand.]
Author(s) : HONIKEL K. O.
Type of article: Periodical article
Summary
BESIDES BREED DIFFERENCES, THE SEX AND AGE OF THE ANIMAL AND LOCATION OF CUT ARE IMPORTANT FOR TENDERNESS. VARIATIONS ARE CAUSED HERE MAINLY BY THE DIFFERENT AMOUNT AND STATE OF CONNECTIVE TISSUE. POST SLAUGHTER CHILLING MAY CAUSE CONTRACTION. ESSENTIAL IS FURTHERMORE THE AGEING OF BEEF WHICH MUST LAST AT 273-276 K (0-3 DEG C) STORAGE TEMPERATURE AT LEAST 2 WEEKS. DURING PREPARATION OF MEAT BY COOKING THE MEAT IS MOST TENDER AFTER HEATING TO ABOUT 333 K (60 DEG C).
Details
- Original title: [In German. / En allemand.]
- Record ID : 1990-1098
- Languages: German
- Source: Tierz.tag. Rindfleischprod.-Rindfleischvermarkt, Irdning - 1988.05.18; 73-88; 8 fig.
- Publication date: 1988
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Tenderness; Meat; Chilling; Beef; Organoleptic property; Cooking
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- Languages : English
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