ShareEFFECT OF DELAY TIME BEFORE CHILLING ON TOUGHNESS IN PORK WITH HIGH OR LOW INITIAL PH.
Author(s) : MOLLER A. J., VESTERGAARD T.
Type of article: Article
Summary
EFFECT OF 0, 2 OR 4 HR DELAY PRIOR TO CHILLING ON THE SHEAR RESISTANCE, THE LENGTH OF SARCOMERS AND THE FRAGMENTATION OF MYOFIBRILS OF LONGISSIMUS DORSI OF CARCASSES WITH A PH RANGING BETWEEN 5.7 AND 6.1 OR 6.1 AND 6.5. IN THE CASE OF CARCASSES WITH HIGH PH (6.1-6.5) A 2 HR DELAY MAY FAVOUR THE COLD-SHORTENING OF THE MUSCLE. STUDY OF THE CORRELATIONS BETWEEN SHEAR RESISTANCE AND SARCOMER LENGTH. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-221389.
Details
- Original title: EFFECT OF DELAY TIME BEFORE CHILLING ON TOUGHNESS IN PORK WITH HIGH OR LOW INITIAL PH.
- Record ID : 1987-1838
- Languages: English
- Source: Meat Sci. - vol. 19 - n. 1
- Publication date: 1987
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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Meat; Chilling; Organoleptic property; Pork; Ph; Hardness
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EFFECT OF DELAY TIME BEFORE CHILLING ON TOUGHNE...
- Author(s) : MOLLER A. J., VESTERGAARD T.
- Date : 1987
- Languages : English
- Source: Meat Sci. - vol. 19 - n. 1
View record
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THE EFFECTS OF HANDLING, TRANSPORT, SLAUGHTER A...
- Author(s) : TARRANT P. V.
- Date : 1989
- Languages : English
- Source: Ir. J. Food Sci. Technol. - vol. 13 - n. 2
View record
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THE EFFECT OF PRESLAUGHTER SHOWERING AND POST-S...
- Author(s) : LONG V. P., TARRANT P. V.
- Date : 1990
- Languages : English
- Source: Meat Sci. - vol. 27 - n. 3
View record
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Cold-induced toughening in excised pork as affe...
- Author(s) : MOLLER A. J., JENSEN P.
- Date : 1993
- Languages : English
- Source: Meat Sci. - vol. 34 - n. 1
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INFLUENCE DU PH ULTIME ET DES TEMPERATURES DE C...
- Author(s) : PINOCHET D., HERICHER M. D., KERISIT R.
- Date : 1988
- Languages : French
- Source: Viandes Prod. carnés - vol. 9 - n. 1
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