EFFECT OF PRECHILL REMOVAL OF KIDNEY FAT ON YOUNG ANGUS BULL CARCASS QUALITY AND LONGISSIMUS MUSCLE TENDERNESS.

Type of article: Article

Summary

THE EFFECT OF PRECHILL REMOVAL OF KIDNEY FAT FROM BULL CARCASS ES ON LONGISSIMUS PALATABILITY, HISTOLOGICAL AND ENZYME CHARACTERISTICS WAS STUDIED. TO BETTER REPRESENT THE TIME FLOW OF PRODUCT FROM PACKER TO CONSUMER, STEAKS WERE REMOVED FROM ONE SIDE OF EACH CARCASS FOR EVALUATION AFTER A 7-DAY CHILL. CARCASSES HAVING INTACT KIDNEY FAT EXHIBITED FIRMER AND MORE MARBLED LONGISSIMUS MUSCLE. NO DIFFERENCES WERE OBSERVED IN PANEL TENDERNESS, SHEAR FORCE VALUE, OR HISTOLOGICAL AND LYSOSOMAL ENZYME CHARACTERISTICS. A SLOWER PH DECLINE WAS OBSERVED IN MUSCLE OF CARCASSES WITH KIDNEY FAT REMOVED.

Details

Original title: EFFECT OF PRECHILL REMOVAL OF KIDNEY FAT ON YOUNG ANGUS BULL CARCASS QUALITY AND LONGISSIMUS MUSCLE TENDERNESS.
Record ID : 1990-2405
Languages: English
Source: Ital. J. Food Sci. - vol. 54 - n. 6
Publication date: 1989
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Meat and meat products
Keywords: Tenderness; Meat; Chilling; Beef; Organoleptic property; Ph