Effects of very fast chilling and hot boning on muscle shortening and quality of beef.

Author(s) : TREVISANI M., LOSCHI A. R., SEVERINI M.

Type of excerpt: Book chapter

Summary

Very fast chilling was applied to three young bull sternomandibularis muscles excised shortly after slaughter to determine its effect on the quality of meat. Severe shortening as well as an increase in circumference of fast chilled muscles was observed. This led to higher cooking loss and shear force values. The contribution of the connective tissue to toughness in these contracted muscles might not be counteracted by ageing.

Details

Original title: Effects of very fast chilling and hot boning on muscle shortening and quality of beef.
Record ID : 2000-0814
Languages: English
Source: Very fast chilling in beef. 1. Peri-mortem and the chilling process. 2. Muscle to meat. 3. Eating quality. Concerted Action CT94-1881.
Publication date: 1998/02
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Meat and meat products
Keywords: Tenderness; Cold shortening; Bovine; Meat; Rapid chilling; Quality; Hot boning