Influence of ageing time, storage temperature and percentage lean on the eating quality of pork and its relationship to instrumental and structural parameters.
Author(s) : TORNBERG E., SETH G. von, GORANSSON A.
Type of article: Article
Summary
The tensile strength measurements were performed on slices with the fibres running both parallel and perpendicular to the direction of the applied stress. Storage time and percentage lean affected tenderness the most. The different storage temperatures had no effect on the sensory traits. The tensile measurements showed that the fracture stress perpendicular was only significantly affected by percentage lean, whereas the fracture stress parallel was mainly influenced by storage temperature and storage time; none of the investigated factors affected the shear-force values.
Details
- Original title: Influence of ageing time, storage temperature and percentage lean on the eating quality of pork and its relationship to instrumental and structural parameters.
- Record ID : 1995-0977
- Languages: English
- Source: Sci. Aliments - vol. 14 - n. 4
- Publication date: 1994/08
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Meat and meat products
- Keywords: Tenderness; Mechanical property; Lipid; Meat; Ageing (meat); Protein; Pork
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IMMUNOCHEMICAL INDEX FOR BEEF AGING.
- Author(s) : WISMER-PEDERSEN J., WEBER A.
- Date : 1987/03
- Languages : German
- Source: Fleischwirtschaft - vol. 67 - n. 3
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- Languages : English
- Source: Meat Sci. - vol. 32 - n. 2
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- Author(s) : AUGUSTINI C., FISCHER K.
- Date : 1999
- Languages : German
- Source: Fleischwirtschaft - vol. 79 - n. 12
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- Author(s) : DRANSFIELD E., JONES R.
- Date : 1981
- Languages : English
- Source: Meat Sci. - vol. 5 - n. 2
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- Author(s) : LOCKER R. H., WILD D. J. C.
- Date : 1982
- Languages : English
- Source: J. Texture Stud. - vol. 13 - n. 1
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