ShareEFFECT 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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Indexing
- Themes: Meat and meat products
- Keywords: Muscle; Meat; Chilling; Sheep
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- Date : 1993/01
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- Author(s) : TAHA MOSSADAK H.
- Date : 1987
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- Author(s) : SHERIDAN J. J., LYNCH B.
- Date : 1988
- Languages : English
- Source: Meat Sci. - vol. 24 - n. 2
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- Author(s) : FELDHUSEN F., KONIGSMANN D., KAUP F. J., et al.
- Date : 1992
- Languages : English
- Source: Meat Sci. - vol. 31 - n. 4
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- Author(s) : KELLY C. A.
- Date : 1981
- Languages : English
- Source: J. appl. Bacteriol. - vol. 51 - n. 3
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