ShareEFFECT OF ELECTRICAL STIMULATION, HIP SUSPENSION AND AGEING ON QUALITY OF CHILLED PIG MEAT.
Author(s) : DRANSFIELD E., LEDWITH M. J., TAYLOR A. A.
Type of article: Article
Summary
RAPID CHILLING INCREASES THE TOUGHNESS OF THE LONGISSIMUS DORSI MUSCLE (LD) BUT NOT THAT OF THE SEMIMEMBRANOSUS MUSCLE (SM). STIMULATION IMPROVES THE TENDERNESS OF ALL MUSCLES, INCREASES THE LOSSES DUE TO RAPID CHILLING IN SM AND THE COLOUR LOSS IN LD. HIP SUSPENSION DECREASES LOSSES DUE TO RAPID CHILLING AND IMPROVES TENDERNESS AS DOES ELECTRICAL STIMULATION. AGEING (7 DAYS) IMPROVES TENDERNESS EXCEPT IN THE CASE OF HIP SUSPENSION. (Bibliogr. int. CDIUPA, FR., 90-267001.
Details
- Original title: EFFECT OF ELECTRICAL STIMULATION, HIP SUSPENSION AND AGEING ON QUALITY OF CHILLED PIG MEAT.
- Record ID : 1991-1636
- Languages: English
- Source: Meat Sci. - vol. 29 - n. 2
- Publication date: 1990
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