ShareHot and cold cutting techniques: comparative evaluation of heavy pig carcasses in Italy.
Author(s) : CHIZZOLINI R., DELBON G., ROSA P., NOVELLI E., BALDINI P., PAROLARI G., BARBUTI S.
Type of article: Article
Summary
A research has been carried out in three industrial slaughterhouses chosen so to be representative of Italian heavy pig industry. The results have shown that hot cutting has no negative effects on bacterial levels of exposed muscular surfaces. On the meat quality side hot cutting improves colour of internal muscles as a consequence of quicker chilling and, therefore, slower post mortem glycolysis.
Details
- Original title: Hot and cold cutting techniques: comparative evaluation of heavy pig carcasses in Italy.
- Record ID : 1993-2075
- Languages: English
- Source: Fleischwirtschaft - vol. 72 - n. 11
- Publication date: 1992/11
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Meat and meat products
- Keywords: Glycolysis; Cutting (action); Cold boning; Microbiology; Meat; Chilling; Pork; Hot boning; Colour
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- Date : 1986/06
- Languages : English
- Source: Fleischwirtschaft - vol. 66 - n. 6
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- Author(s) : HONIKEL K. O.
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