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INFLUENCE OF COOLING AND FREEZING ON THE BIOCHEMICAL, PHYSICAL AND SENSORY CRITERIA OF BROILER MEAT QUALITY.

Author(s) : RISTIC M., KIJOWSKI J., SCHON L.

Summary

EXAMINED WERE THE INFLUENCES OF COOLING AS WELL AS FREEZING AT 233 K (-40 C) FOR ABOUT 2 1/2 HOURS AND THAWING 45 HOURS AT 277 K (4 C) ON THE BIOCHEMICAL, PHYSICAL AND SENSORY CRITERIA OF THE MEAT QUALITY (ATP, R-VALUE, LENGTH OF SARCOMERES, WATER-BINDING, DRIP LOSS AS%, PH-VALUE, ETC.). THE LOWEST FINAL PH-VALUES WERE FOUND IN THE AIR-COOLED CARCASSES, THE UNCOOLED CARCASSES SHOWED SIGNIFICANTLY HIGHER PH-VALUES. THE WEIGHT LOSSES INCREASED WITH LONGER TIME OF COOLING, AT THAWING AS WELL AS GRILLING. THE HIGHEST DRIP LOSSES AND VALUES OF THE SHEAR FORCE TOOK PLACE IN AIR COOLING. THE THREE-HOUR AIR COOLING AT PRERIGOR CONDITIONS REVEALED CERTAIN DISADVANTAGES COMPARED WITH SHORT TERM (15 MIN. P.M.) UNCOOLED AND WATER-COOLED CARCASSES REGARDING MEAT QUALITY OF DEEP FROZEN GOODS.

Details

  • Original title: INFLUENCE OF COOLING AND FREEZING ON THE BIOCHEMICAL, PHYSICAL AND SENSORY CRITERIA OF BROILER MEAT QUALITY.
  • Record ID : 1981-0165
  • Languages: English
  • Publication date: 1979/08/27
  • Source: Source: Proc. 25th eur. Meet. Meat Res. Work., Budapest
    vol. 1; n. 4.5; 179-185; 5 tabl.; ref.
  • Document available for consultation in the library of the IIR headquarters only.

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