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EFFECT OF SUBCOOLING ON MEAT QUALITY.

[In Russian. / En russe.]

Author(s) : GOLOVKIN N. A., KORZEMANOVA L. A.

Summary

MEAT MUSCLE TISSUE OF CATTLE IS CLAIMED TO BE STORAGEABLE FOR UP TO 14 DAYS AT THE TEMPERATURE OF 271 K (-2 C) UNDER STEADY-STATE SUBCOOLING (WITHOUT ICE CRYSTAL FORMATION). THE PROCESSES TAKING PLACE IN THE SUBCOOLED TISSUE WERE STUDIED AND CORRELATED WITH THOSE TYPICAL OF MEAT MUSCLE TISSUE CHILLED FOR STORAGE. NON-STEADY-STATE SUBCOOLING DEVELOPING AFTER 14 DAYS OF STORAGE WAS FOUND TO SLIGHTLY AFFECT MEAT QUALITY. AS A RESULT OF THE STUDIES UNDERTAKEN, IT IS RECOMMENDED TO STORE SUBCOOLED MEAT AT 271 K IN ORDER TO PROLONG ITS STORAGE LIFE.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1981-0138
  • Languages: Russian
  • Publication date: 1979/08/27
  • Source: Source: Proc. 25th eur. Meet. Meat Res. Work., Budapest
    vol. 2; n. 7.22; 671-676; 3 fig.; 1 tabl.; 5 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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