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EFFECT OF CHILLING CONDITIONS ON THE PHYSICAL AND CHEMICAL CHANGES IN THE MUSCLE TISSUE OF BEEF DURING STORAGE.

[In Russian. / En russe.]

Author(s) : GOLOVKIN N. A., EVELEV S. A.

Type of article: Article

Summary

THE AUTHORS STUDY THE EFFECT OF THE COOLING CONDITIONS OF MUSCLE TISSUE ONITS SHORTENING AND ITS WATER RETENTION CAPACITY, ITS PH, ITS MODULUS OF ELASTICITY AND ITS GENERAL QUALITY INDEX. IT IS SHOWN THAT CUTTING MEAT INTO SMALL PIECES UP TO THE OCCURRENCE OF MECHANICAL AND CHEMICAL PROCESSES CAUSES AN INCREASE IN THE SHORTENING RATE OF MUSCLE TISSUE ; CHILLING MEAT TO 283 K (10 DEG C) AND WITHIN A SHORTER TIME AFTER SLAUGHTERING CAUSES A SHORTENING OF MUSCLE FIBRES ; THE SHORTENING RATE OF THE TISSUE UNDER THE EFFECT OF REFRIGERATION DEPENDS ON CHILLING AND STORAGE CONDITIONS: UNSTEADY TEMPERATURE CHILLING PREVENTS THE OCCURRENCE OF COLD SHORTENING IN MUSCLE TISSUE.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1986-1082
  • Languages: Russian
  • Source: Kholodilnaya Tekhnika - n. 1
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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