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EFFECT OF TEMPERATURE AND PH HISTORY ON THE COLOUR STABILITY OF BEEF MUSCLES.

Author(s) : BILLINGE A. J., LEDWARD D. A.

Summary

WHEN METMYOGLOBIN FORMS AT THE SURFACE OF BEEF STERILIZED BY EXPOSURE TO AIR AT 275 OR 296 K (2 OR 23 DEG C) AND THE SPECIMEN IS TRANSFERRED INTO AN ANAEROBIC ENVIRONMENT AT 296 K, METMYOGLOBIN IS REDUCED. THE REDUCTION RATE IS MUCH GREATER IN MEAT MAINTAINED AT 275 K THAN IN THAT AT 296-315 K (42 DEG C). THIS LOSS OF METMYOGLOBIN REDUCING ACTIVITY LEADS TO A HIGH FORMATION OF METMYOGLOBIN WHEN MEAT IS EXPOSED OR STORED IN AIR AT 275, 278 (5 DEG C) OR 296 K. THE AUTHORS STUDIED THE APPLICATION OF THESE RESULTS TO THE COLOUR STABILITY OF ELECTRICALLY STIMULATED BEEF MUSCLES. THEY STUDIED THOSE MUSCLES COOLED SLOWLY AND CONCLUDED THAT IN ORDER TO OBTAIN A MAXIMUM COLOUR STABILITY OF MEAT DISPLAYED FOR SALE SEVERAL DAYS AFTER SLAUGHTERING, THE CARCASS SHOULD BE CHILLED RAPIDLY.

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Details

  • Original title: EFFECT OF TEMPERATURE AND PH HISTORY ON THE COLOUR STABILITY OF BEEF MUSCLES.
  • Record ID : 1988-0648
  • Languages: English
  • Publication date: 1986/09/10
  • Source: Source: Proc. Bristol Meet., IIR/C. R. Réun. Bristol, IIF
    1986-3; 55-60; 2 fig.; 2 tabl.; 4 ref.; discuss.
  • Document available for consultation in the library of the IIR headquarters only.

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