ShareHOT BONING. A REVIEW OF TECHNICAL ADVANCES.
Type of article: Article
Summary
THE ADVANTAGES CLAIMED FOR THE PROCESS AND THE DISADVANTAGES FOUND ARE CONSIDERED. THE PROBLEM OF COLD SHORTENING WITH CONSEQUENT TOUGHENING THE MEAT AND THE ROLE OF ADENOSINE TRIPHOSPHATE IN THE PROCESS IS OUTLINED. THE THREE BASIC WAYS OF CONTROLLING ATP (ADENOSINE TRIPHOSPHATE) LEVELS ARE CONSIDERED, ADVANTAGES AND DISADVANTAGES ARE DISCUSSED. C.R.F.
Details
- Original title: HOT BONING. A REVIEW OF TECHNICAL ADVANCES.
- Record ID : 1983-1806
- Languages: English
- Source: Meat Process., int. Ed. - vol. 5 - n. 3
- Publication date: 1982
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Tenderness; Cold shortening; Meat; Electrical stimulation; Hot boning; Adenosine triphosphate
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THE INFLUENCE OF TEMPERATURE ON SHORTENING AND ...
- Author(s) : HONIKEL K. O., RONCALES P., HAMM R.
- Date : 1983
- Languages : English
- Source: Meat Sci. - 8; 221-241; 7 fig.; 3 tabl.; 23 ref.
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ELECTRO-STIMULATION: EFFECTS ON MEAT QUALITY, P...
- Author(s) : WOLTERSDORF W., HONIKEL K. O.
- Date : 1982/07
- Languages : English
- Source: Fleischwirtschaft - vol. 62 - n. 7
View record
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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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AGING AND HOT BONING OF MEAT.
- Author(s) : KATO S.
- Date : 1983
- Languages : Japanese
- Source: Refrigeration - vol. 58 - n. 674
View record
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THE FREEZING OF MEAT: FREEZING AND THE QUALITY ...
- Author(s) : COOPER T. J. R.
- Date : 1986
- Languages : English
- Source: Scand. Refrig./Refrig. Air Cond. Heat Recov. - vol. 89 - n. 1,055
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