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EFFECTS 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.

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