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EFFECT OF RETAIL STORAGE TEMPERATURE ON STABILITY AND SHRINKAGE OF PORK.

Author(s) : KAUFFMAN R. G.

Summary

THE AUTHORS DETERMINED THE EFFECT OF TEMPERATURE ON THE APPEARANCE AND SHRINKAGE OF FRESH PORK SLICES AT 273, 278 OR 283 K (0, 5 OR 10 DEG C) DURING TWO SUCCESSIVE 48 HR PERIODS. AFTER 96 HRS BROWNING AND DISCOLORATION WERE OBSERVED SUBJECTIVELY. EACH 5 K DECREASE WAS ACCOMPANIED BY A 0.5% DECREASE IN SHRINKAGE AND AN INCREASE IN HUNTER < A > VALUES BY ONE UNIT. THE AUTHORS CONCLUDED THAT FRESH PORK SHOULD BE STORED AT 273 K IN ORDER TO MAINTAIN AN ACCEPTABLE APPEARANCE AND MINIMIZE SHRINKAGE, WHEREAS THE STORAGE TIME SHOULD BE LIMITED NEAR 283 K. THE SPECTRA DESCRIBE THE POST RIGOR DISCOLORATION OF PORK MUSCLES STORED A CERTAIN TIME AT DIFFERENT TEMPERATURES.

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Details

  • Original title: EFFECT OF RETAIL STORAGE TEMPERATURE ON STABILITY AND SHRINKAGE OF PORK.
  • Record ID : 1988-1067
  • Languages: English
  • Publication date: 1986/09/10
  • Source: Source: Proc. Bristol Meet., IIR/C. R. Réun. Bristol, IIF
    1986-3; 449-453; 3 fig.; 1 tabl.; 9 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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