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