ShareFrom muscle to meat.
Vom Muskel zum Fleisch.
Author(s) : BINKE R.
Type of article: Article
Summary
Meat is a complex and multivariate system which is influenced by many factors, e.g. genotype, feeding, slaughter methodology, chilling and storage conditions. Various investigations performed in the past were used to establish a control system for the determination of meat quality after slaughter. The gathered results show that it is possible to improve meat quality and to prevent deviations in quality like PSE-, DFD-meat, cold- and rigor shortening.
Details
- Original title: Vom Muskel zum Fleisch.
- Record ID : 2004-2349
- Languages: German
- Source: Mitt.bl. Fleischforsch. Kulmb. - vol. 42 - n. 162
- Publication date: 2003/12
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Meat and meat products
- Keywords: Muscle; Metabolism; Meat; Rigor mortis; Quality; Electrical stimulation
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Biochemical and structural effects of rigor mor...
- Author(s) : WALKER L. T., SHACKELFORD S. D., BIRKHOLD S. G., SAMS A. R.
- Date : 1995/01
- Languages : English
- Source: Br. Poult. Sci. - vol. 74 - n. 1
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PROCESSING PROPERTIES OF BEEF SEMIMEMBRANOSUS M...
- Author(s) : TERRELL R. N.
- Date : 1982
- Languages : English
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MUSCLE BIOLOGY AND REFRIGERATION: PROBLEMS PAST...
- Author(s) : DAVEY C. L.
- Date : 1980/12
- Languages : English
- Source: CSIRO Food Res. Q. - vol. 40 - n. 3-4
View record
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CHILLING, FREEZING AND THAWING: COLLOID CHEMICA...
- Author(s) : HONIKEL K. O., HAMM R.
- Date : 1983/07
- Languages : German
- Source: Fleischwirtschaft - vol. 63 - n. 7
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ELECTRO-STIMULATION: BIOCHEMICAL AND COLLOID CH...
- Author(s) : HONIKEL K. O., WOLTERSDORF W.
- Date : 1982/04
- Languages : German
- Source: Fleischwirtschaft - vol. 62 - n. 4
View record