Share

From muscle to meat.

Vom Muskel zum Fleisch.

Author(s) : BINKE R.

Type of article: Article

Summary

The palatability and technological suitability for processing are very important for meat quality. Meat research over the past few years in the fields of post mortem changes shows that meat quality 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 results show that it is possible to improve meat quality and to prevent quality defects such as PSE (pale, soft, exudative), DFD (dark, firm, dry)-meat, cold- and rigor shortening.

Details

  • Original title: Vom Muskel zum Fleisch.
  • Record ID : 2005-1347
  • Languages: German
  • Source: Fleischwirtschaft - vol. 84 - n. 5
  • Publication date: 2004

Links


See other articles in this issue (1)
See the source

Indexing