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EFFECTS OF COOLING CONDITIONS ON THE QUALITY OF BOVINE MEAT.

INFLUENCE DES CONDITIONS DE REFRIGERATION SUR LA QUALITE DE LA VIANDE DE GROS BOVINS.

Author(s) : LETANG G.

Type of article: Article

Summary

MAIN RESULTS OF A FRENCH REVIEW AIMED AT CORRELATING THE CONDITIONS OF PRIMARY COOLING OF CATTLE CARCASSES HANDLED IN SLAUGHTERHOUSES WITH THEIR CONSEQUENCES ON THE FINAL QUALITY OF MEAT. THE COOLING CONDITIONS TESTED COMPARATIVELY VARY IN TEMPERATURE BETWEEN 267 AND 279 K (-6 TO 6 DEG C) AND AIR VELOCITY FROM 0.8 TO 2 M/S, COVERING THE BORDERLINE BETWEEN THE CRYOSHOCK AND THE MICROBIOLOGICAL DANGER ZONES. THE RESULTS CONCERN THE KINETICS OF THE COOLING OF TIGH AND BACK MUSCLES, HENCE THE DEVELOPMENT OF THE HEAT CAPACITY EXTRACTED FROM THE CARCASS, AND THE FINAL QUALITY OF MEAT CHARACTERIZED BY TENDERNESS AFTER 8 DAY'S AGING, PH, FLAVOUR, JUICINESS AND COLOUR, WEIGHT LOSSES AND MICROBIAL CONTAMINATION. J.R.

Details

  • Original title: INFLUENCE DES CONDITIONS DE REFRIGERATION SUR LA QUALITE DE LA VIANDE DE GROS BOVINS.
  • Record ID : 1988-0179
  • Languages: French
  • Source: Rev. gén. Froid - vol. 77 - n. 4
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

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