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Effect of the chilling temperature upon the hydrophilic properties of meat from small ruminants.

[In Bulgarian. / En bulgare.]

Author(s) : HAUARI M., VULKOVA K., KOSTOV C.

Type of article: Article

Summary

The use of intense chilling methods was associated with structural changes in muscle proteins which led to a change in the hydrophilic properties of the muscular tissue of small ruminants. The results obtained show a rapid reduction of the water-holding and water-absorbing capacity. In a heat treatment at up to 68-72 deg C, water losses in the centre of quick-chilled meat are higher than those in slow-chilled meat.

Details

  • Original title: [In Bulgarian. / En bulgare.]
  • Record ID : 1993-0979
  • Languages: Bulgarian
  • Source: Sci. Works - vol. 36 - n. 2
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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