ShareEffects of ultrarapid chilling and ageing on the length of sarcomeres, and tenderness of pork.
Author(s) : FELDHUSEN F., KUHNE M.
Type of article: Article
Summary
Ultrarapid chilling of carcasses with rapid cooling of surface muscle layers at temperatures below freezing point, does not affect meat tenderness. The sarcomere length and shear value of muscles with an accelerated glycolysis are not changed.
Details
- Original title: Effects of ultrarapid chilling and ageing on the length of sarcomeres, and tenderness of pork.
- Record ID : 1993-1450
- Languages: English
- Source: Meat Sci. - vol. 32 - n. 2
- Publication date: 1992
- Document available for consultation in the library of the IIR headquarters only.
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MORPHOLOGICAL CHANGES IN BEEF MUSCULATURE DURIN...
- Author(s) : KATSARAS K., TETZLAFF G., BUDRAS K. D.
- Date : 1984/10
- Languages : German
- Source: Fleischwirtschaft - vol. 64 - n. 10
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- Author(s) : AUGUSTINI C., FISCHER K.
- Date : 1999
- Languages : German
- Source: Fleischwirtschaft - vol. 79 - n. 12
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Effect of different electrical stimulation and ...
- Author(s) : TAYLOR A. A., TANTIKOV M. Z.
- Date : 1992
- Languages : English
- Source: Meat Sci. - vol. 31 - n. 4
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EFFECT OF CHILLING AFTER SLAUGHTERING ON THE ST...
- Author(s) : HONIKEL K. O.
- Date : 1987
- Languages : German
- Source: Fleisch - vol. 41 - n. 4
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INFLUENCE OF THE CHILLING METHOD ON MEAT QUALIT...
- Author(s) : GRESHAKE F., SCHMITTEN F., SCHEPERS K. H.
- Date : 1988/07
- Languages : German
- Source: Fleischwirtschaft - vol. 68 - n. 7
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