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EFFECT OF STORAGE TEMPERATURE AND TIME ON DRIP, SURFACE MOISTURE AND COOKING LOSSES OF BEEF.

[In German. / En allemand.]

Author(s) : HONIKEL K. O., FISCHER C., HAMM R.

Type of article: Article

Summary

THE COLD-SHORTENING OF MUSCLES AFTER SLAUGHTERING HAS A SIGNIFICANT EFFECT ON WATER BINDING CAPACITY, MAINLY WHEN MEAT IS STORED IN COLD ROOMS (THEREFORE SHELTERED FROM ANY EXTERNAL INFLUENCE). IT IS IMPOSSIBLE TO PREDICT THE DEVELOPMENT OF SUCH VACUUM-PACKED MEAT, AFTER COOKING, IN TERMS OF DRIP. ON COOKING, THE EFFECT ON PROTEIN IS SUCH THAT THE CHANGES BROUGHT ABOUT BY THE SHORTENING OF MUSCLE FIBRES ON WATER BINDING CAPACITY NO LONGER OCCUR. ON THE OTHER HAND, THIS SHORTENING HAS AN UNFAVOURABLE EFFECT ON MEAT TENDERNESS. NO INFORMATION CAN BE DEDUCED ON WATER BINDING CAPACITY IN SAUSAGE MEAT PREPARED WITH SUCH MEAT. THE AA. ARE COMPARING DIFFERENT METHODS FOR MEASURING WATER BINDING CAPACITY IN CURED MEAT AND IN VARIOUS MEAT PRODUCTS. A GRAPH COMPARES THE PERCENTAGES OF DRIP AND COOKING LOSSES AND THE SURFACE MOISTURE RATIO OF MEAT AFTER 24 HR STORAGE AT 273, 281 AND 298 K (0, 8 AND 25C), THEN 1 TO 8 DAYS AT 273 K (0C). U. D.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1982-0468
  • Languages: German
  • Source: Mitt.bl. Fleischforsch. Kulmb. - n. 71
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

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