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Freezing as a tool to prevent cold-shortening in the very fast chilling process.

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

Type of excerpt: Book chapter

Summary

Beef supraspinatus muscles were chilled below zero within 4-5 hours postmortem allowing the external part of the muscles to become frozen. The aim was to evaluate if rapid hardening, by freezing, of the muscle surface was effective in preventing cold-shortening in hot boned very fast chilled muscles. Muscle shortening, tenderness and other quality traits were evaluated up to 7 days storage period. Results were compared with muscles taken from the other side of the carcasses which were slowly chilled. When freezing occurred in very fast chilling process, the external part of the muscles reduced muscle shortening, tenderness was similar or even better than with the slow chilling system.

Details

  • Original title: Freezing as a tool to prevent cold-shortening in the very fast chilling process.
  • Record ID : 2000-0811
  • 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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