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EFFECT OF POSTMORTEM CONDITIONING TREATMENTS TO SHEEP CARCASSES ON SOME BIOPHYSICAL CHARACTERISTICS OF MUSCLES.

Author(s) : MAHENDRAKAR N. S.

Type of article: Article

Summary

FEMALE SHEEP CARCASES WERE SUSPENDED BY THE ACHILLES TENDON FOR 24 HOURS AT 275-278 K (2-3 DEG C) AND COMPARED WITH SIMILAR CARCASES SUSPENDED AT THE PELVIS FOR 7 HOURS AT 299 K (26 DEG C), FOLLOWED BY 17 HOURS AT 275-278 K, AND WITH FRESH MEAT AT 1 HOUR POSTMORTEM. THE RELATION BETWEEN THE CONDITIONING PROCESS AND SUBSEQUENT COOKING WAS HIGHLY SIGNIFICANT (P LOWER THAN 0.01). G.R.S.

Details

  • Original title: EFFECT OF POSTMORTEM CONDITIONING TREATMENTS TO SHEEP CARCASSES ON SOME BIOPHYSICAL CHARACTERISTICS OF MUSCLES.
  • Record ID : 1990-0183
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 25 - n. 6
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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