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EFFECT OF CHILLING CONDITIONS ON PHYSICO-CHEMICAL INDICES OF BEEF.

[In Russian. / En russe.]

Author(s) : GOLOVKIN N. A., EVELEVA V. V., KRAJNOVA L. S.

Summary

THE PAPER CONSIDERS THE CHILLING OF BEEF HALF-CARCASSES WHICH CONSISTS OF THREE STAGES: 1. PRECHILLING DOWN TO 283-288 K (10-15 C) AT THE SURFACE OF THE HALF CARCASS ; 2. 24-HOUR HOLDING IN AN AIR TEMPERATURE OF 283-288 K ; 3. FURTHER CHILLING DOWN TO AN AIR TEMPERATURE OF 273-271 K (0 TO -2 C). PRECHILLING REDUCES MASS LOSSES DUE TO DRYING AND PROVIDES STABILITY OF BEEF MEAT DURING STORAGE. THE SUBSEQUENT HOLDING OF MEAT AT THE TEMPERATURE OF 283-288 K WILL PREVENT COLD-SHORTENING. IN CASE OF QUICK CHILLING THE LOSS OF MINERAL SUBSTANCES IS REDUCEDDURING PROCESSING, WHICH INCREASES THE NUTRITION VALUE OF MEAT AND MEAT PRODUCTS. ACCELERATION OF MUSCLE TISSUE RIGOR AND RELAXATION DURING THREE-STAGE CHILLING ENABLES ONE TO REDUCE THE TIME OF AGEING THE MEAT.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1981-0132
  • Languages: Russian
  • Publication date: 1979/08/27
  • Source: Source: Proc. 25th eur. Meet. Meat Res. Work., Budapest
    vol. 2; n. 7.26; 689-693; 1 fig.; 1 tabl.; 5 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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