ShareEffects 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
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Tenderness; Cold shortening; Bovine; Meat; Rapid chilling; Quality; Hot boning
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Effects of conventional chilling on beef quality.
- Author(s) : STEEN D., UYTTERHAEGEN L., CLAEYS E., et al.
- Date : 1998/02
- Languages : English
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Texture in very fast cooled beef.
- Author(s) : DRANSFIELD E.
- Date : 1998/02
- Languages : English
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Exploratory experiments on very fast chilling o...
- Author(s) : DEMEYER D., STEEN D., CLAEYS E.
- Date : 1998/02
- Languages : English
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Freezing as a tool to prevent cold-shortening i...
- Author(s) : TREVISANI M., LOSCHI A. R., SEVERINI M.
- Date : 1998/02
- Languages : English
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Trials of the very fast chilling of beef hindqu...
- Author(s) : CUTHBERTSON A., OWEN M. G., JONES S. T., et al.
- Date : 1998/02
- Languages : English
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