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EFFECT OF COOLING AND FREEZING ON SALT UPTAKE BY NORMAL AND PSE SWINE MUSCLES DURING THE CURING.

Author(s) : SEVERINI M., CENCI G., VIZZANI A.

Summary

STEAKS FROM NORMAL AND PSE PORK LONGISSIMUS DORSI MUSCLES WERE DIPPED IN A 3% SODIUM CHLORIDE SOLUTION AFTER 24, 48 AND 72 HR CHILLING OR AFTER FREEZING IMMEDIATELY OR 24 HRS AFTER SLAUGHTER. PSE MUSCLES PRESENTED A HIGHER ABSORPTION CAPACITY OF THE SALT SOLUTION AFTER CURING AND A HIGH WEIGHT LOSS DURING CHILLING AND FREEZING ; FOR THIS REASON NORMAL MUSCLES HAVE A MUCH GREATER WEIGHT GAIN, EXPRESSED AS A RATIO TO FRESH MUSCLE PRIOR TO CHILLING OR FREEZING. FREEZING IMPROVED SALT ABSORPTION, BOTH IN NORMAL AND PSE MUSCLES, BUT ONLY QUICK-FREEZING PROMOTES WEIGHT GAIN.

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Details

  • Original title: EFFECT OF COOLING AND FREEZING ON SALT UPTAKE BY NORMAL AND PSE SWINE MUSCLES DURING THE CURING.
  • Record ID : 1988-0645
  • Languages: English
  • Publication date: 1986/09/10
  • Source: Source: Proc. Bristol Meet., IIR/C. R. Réun. Bristol, IIF
    1986-3; 363-368; 4 fig.; 8 ref.; discuss.
  • Document available for consultation in the library of the IIR headquarters only.

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