ShareEFFECTS OF CHILLING HOT BONED MEAT WITH SOLID CARBON DIOXIDE.
Author(s) : GIGIEL A. J., SWAIN M. V. L., JAMES S. J.
Type of article: Article
Summary
THE EFFECT OF CO2 CHILLING ON DRIP, APPEARANCE AND SARCOMERE LENGTH WAS INVESTIGATED BY COOLING HOT BEEF SEMITENDINOSUS MUSCLES FROM ONE END WITH SOLID CARBON DIOXIDE, THUS OBTAINING A RANGE OF COOLING RATES COVERING CO2 AND CONVENTIONAL CHILLING WITHIN SINGLE MUSCLES. DRIP RANGED FROM 3 TO 12% AND CORRELATED WITH THE CHILLING RATE EXCEPT WHERE FREEZING AND SUBSEQUENT THAWING OCCURRED. STATISTICALLY SIGNIFICANT DIFFERENCES IN APPEARANCE WERE FOUND BUT ARE COMMERCIALLY UNIMPORTANT.
Details
- Original title: EFFECTS OF CHILLING HOT BONED MEAT WITH SOLID CARBON DIOXIDE.
- Record ID : 1986-1498
- Languages: English
- Source: J. Food Technol. - vol. 20 - n. 5
- Publication date: 1985
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Cooling rate; Meat; Drip; Chilling; Beef; Hot boning; CO2
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COMPUTER-ASSISTED IDENTIFICATION OF MICROFLORA ...
- Author(s) : LEE C. Y., FUNG D. Y. C., KASTNER C. L.
- Date : 1985
- Languages : English
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DESOSSAGE A CHAUD DES VIANDES BOVINES : CONSEQU...
- Author(s) : SALE P.
- Date : 1985
- Languages : French
- Source: Rev. gén. Froid - vol. 75 - n. 3
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RATE OF CHILLING AND MEAT QUALITY.
- Author(s) : MOERMAN P. C.
- Date : 1985/06
- Languages : Dutch
- Source: Koeltech. Klim. - vol. 78 - n. 6
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PRERIGOR VERSUS CHILLED BONING OF BEEF CARCASS....
- Author(s) : BRASINGTON C. F., STIFFLER D. M., STERMER R. A.
- Date : 1986
- Languages : English
- Source: Journal of Food Protection - vol. 49 - n. 3
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THE EFFECT OF THE RATE OF FREEZING AND THAWING ...
- Author(s) : JAMES S. J., NAIR C., BAILEY C.
- Date : 1984
- Languages : English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 807-813; 3 fig.; 1 tabl.; 22 ref.
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