ShareEffects of blast chilling and postmortem calcium chloride injection on tenderness of pork Longissimus muscle.
Author(s) : MCFARLANE B. J., UNRUH J. A.
Type of article: Article
Summary
Applying this chilling technique for one hour lowers cooking losses in muscles without affecting their tenderness. Injecting a calcium chloride solution 24 hours postmortem can improve the palatability of the meat by activating calcium-ion-dependent proteases.
Details
- Original title: Effects of blast chilling and postmortem calcium chloride injection on tenderness of pork Longissimus muscle.
- Record ID : 1998-0361
- Languages: English
- Source: Can. J. Anim. Sci. - vol. 74 - n. 8
- Publication date: 1996
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Tenderness; Meat; Rapid chilling; Pork; Calcium chloride
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