ShareEFFECT OF POSTSLAUGHTER CHILLING ON MEAT CONDITION.
[In German. / En allemand.]
Author(s) : HONIKEL K. O.
Type of article: Article
Summary
HYGIENICALLY, RAPID CHILLING IMMEDIATELY AFTER SLAUGHTER IS DESIRABLE. HOWEVER, SUCH A PROCESS HAS A NEGATIVE EFFECT ON OTHER MEAT CHARACTERISTICS SUCH AS TENDERNESS AND JUICINES TOO SLOW CHILLING DECREASES QUALITY. THIS IS PARTICULARLY TRUE FOR PORK, WHERE RAPID CHILLING IS VERY IMPORTANT. IF IT IS TOO SLOW, THE MEAT SUFFERS FROM LOSS OF COLOUR AND TASTELESSNESS.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1988-0633
- Languages: German
- Source: Klima Kälte Heiz. - n. 6
- Publication date: 1987
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Tenderness; Cooling rate; Meat; Chilling; Organoleptic property; Pork
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TENDERNESS OF PORK MUSCLES AS INFLUENCED BY CHI...
- Author(s) : MOLLER A. J., KIRKEGAARD E., VESTERGAARD T.
- Date : 1987
- Languages : English
- Source: Meat Sci. - vol. 21 - n. 4
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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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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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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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THE TENDERIZING MECHANISMS OF ELECTRICAL STIMUL...
- Author(s) : MARSH B. B.
- Date : 1986/09/10
- Languages : English
- Formats : PDF
View record