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Exploratory experiments on very fast chilling of beef muscle: a survey of results with conclusions.

Author(s) : DEMEYER D., STEEN D., CLAEYS E.

Type of excerpt: Book chapter

Summary

The preliminary experiments presented suggest that very fast chilling of isolated beef muscles toughens beef, probably due to cold shortening and/or cold toughening. In some experiments, evidence was obtained for an increased rate of protein fragmentation, associated with increased release of calcium and increased m-calpain activity. Any tenderizing effect however of such changes seems to be overcome by cold shortening and/or toughening. Associated defects of moisture binding capacity were also observed.

Details

  • Original title: Exploratory experiments on very fast chilling of beef muscle: a survey of results with conclusions.
  • Record ID : 2000-0819
  • 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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