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
PAIRED M. LONGISSIMUS DORSI MUSCLES FROM 56 CARCASSES OF DANISH LANDRACE AND YORKSHIRE BREEDS, SLAUGHTERED AT APPROXIMATELY 90 KG LIVE WEIGHT, WERE UTILIZED TO STUDY THE POTENTIAL OF COLD INDUCED TOUGHNESS IN PORK. PH AND TEMPERATURE MEASUREMENTS OBTAINED FROM MUSCLES LEFT ON CARCASSES DURING CHILLING SHOWED THAT MUSCLES BELONGING TO THE HIGH PH GROUP INVOLVE A RISK OF COLD SHORTENING EVEN WHEN A 2 H DELAY WAS USED BEFORE PASSING INTO THE CHILLING TUNNEL.
Details
- Original title: EFFECT OF DELAY TIME BEFORE CHILLING ON TOUGHNESS IN PORK WITH HIGH OR LOW INITIAL PH.
- Record ID : 1987-2248
- Languages: English
- Source: Meat Sci. - vol. 19 - n. 1
- Publication date: 1987
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Tenderness; Meat; Chilling; Organoleptic property; Pork; Ph
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- Author(s) : MOLLER A. J., JENSEN P.
- Date : 1993
- Languages : English
- Source: Meat Sci. - vol. 34 - n. 1
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- Author(s) : SMITH S. H.
- Date : 1989
- Languages : English
- Source: Ital. J. Food Sci. - vol. 54 - n. 6
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EFFECT OF CHILLING AFTER SLAUGHTERING ON THE ST...
- Author(s) : HONIKEL K. O.
- Date : 1987
- Languages : German
- Source: Fleisch - vol. 41 - n. 4
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- Author(s) : YU L. P., LEE Y. B.
- Date : 1986
- Languages : English
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Effects of ultrarapid chilling and ageing on th...
- Author(s) : FELDHUSEN F., KUHNE M.
- Date : 1992
- Languages : English
- Source: Meat Sci. - vol. 32 - n. 2
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