ShareEFFECT OF THE FREEZING RATE OF PRE-RIGOR BEEF ON THE METABOLISM AND THE WATER RETENTION CAPACITY OF MUSCLE.
[In German. / En allemand.]
Author(s) : FISCHER C., HONIKEL K., HAMM R.
Type of article: Article
Summary
CUT MEAT, GROUND MEAT AND CURED GROUND MEAT WERE FROZEN 30 TO 60 MIN AFTER SLAUGHTERING TO TEMPERATURES RANGING BETWEEN -6 AND -70 DEG C. MEASUREMENT OF THE GLYCOLYSIS LEVEL AND OF THE RATE OF ATP BREAKDOWN IN TERMS OF FREEZING CONDITIONS. THE ADDITION OF SALT DELAYS GLYCOLYSIS, BUT ACCELERATES ATP BREAKDOWN. MEAT PROCESSING CONDITIONS AFFECT WATER RETENTION CAPACITY.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1981-1228
- Languages: German
- Source: Z. Lebensm.-Unters. -Forsch. - vol. 171 - n. 2
- Publication date: 1980
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Glycolysis; Freezing rate; Meat; Water holding; Beef; Quick freezing; Curing; Quick-frozen food; Adenosine triphosphate
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INFLUENCE OF THE VELOCITY OF FREEZING OF PRERIG...
- Author(s) : FISCHER C., HONIKEL K. O., HAMM R.
- Date : 1980
- Languages : German
- Source: Z. Lebensm.-Unters. -Forsch. - n. 171
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INFLUENCE OF BELOW-FREEZING TEMPERATURES ON THE...
- Author(s) : FISCHER C., HONIKEL K. O., HAMM R.
- Date : 1980
- Languages : German
- Source: Z. Lebensm.-Unters. -Forsch. - n. 171
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INFLUENCE OF TEMPERATURE ON THE RATE OF -POSTMO...
- Author(s) : JOLLEY P., HONIKEL K., HAMM R.
- Date : 1981
- Languages : English
- Source: Meat Sci. - vol. 5 - n. 2
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EFFECT OF THAWING RATE ON THE WATER BINDING CAP...
- Author(s) : HONIKEL K. O., FISCHER C.
- Date : 1980/09
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 69
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EFFECT OF POST-MORTEM STORAGE TEMPERATURES ON I...
- Author(s) : NUSS J., WOLFE F.
- Date : 1981
- Languages : English
- Source: Meat Sci. - vol. 5 - n. 3
View record