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ELECTRIC CONDUCTIVITY OF PORK IN SLAUGHTERHOUSES AND CUTTING ROOMS AS A QUALITY CRITERION.

[In German. / En allemand.]

Author(s) : SCHWAGELE F., HONIKEL K. O.

Type of article: Article

Summary

THE EFFECT OF 4 DIFFERENT FACTORS ON THE DEVELOPMENT OF ELECTRIC CONDUCTIVITY IN PORK WAS RESEARCHED. THE RESULTS WERE AS FOLLOWS. IN CONTRAST TO SLOW CHILLING WITH NATURAL CONVECTION, QUICK CHILLING PRODUCES LOWER ELECTRIC CONDUCTIVITY VALUES AND LOWER JUICE LOSSES. WARM AND COLD LOADING HAVE ABOUT THE SAME EFFECT ON ELECTRIC CONDUCTIVITY. TRANSPORT HAS NO EFFECT ON THE ELECTRIC CONDUCTIVITY OF PORK. CUTTING DOES, BUT THE POINT IN TIME AT WHICH CUTTING IS DONE HAS NO EFFECT ON THE END VALUE OF ELECTRIC CONDUCTIVITY.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1992-0670
  • Languages: German
  • Source: Mitt.bl. Fleischforsch. Kulmb. - vol. 30 - n. 112
  • Publication date: 1991/06
  • Document available for consultation in the library of the IIR headquarters only.

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