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Influence of the storage time on functional and sensory attributes of high and normal pH Longissimus dorsi of bull muscles.

Wplw czasu przechowywania na wybrane wlasciwosci funkcjonalne i wyrózniki oceny sensorycznej miesni LD buhajków o pH < 5,8 i pH > 6,2.

Author(s) : LESIOW T.

Type of article: Article

Summary

Because most of the functional and sensory properties of the Longissimus dorsi muscles of high pH did not change during storage up to 96 hours it is preferable to process these muscles separately and rapidly.

Details

Original title: Wplw czasu przechowywania na wybrane wlasciwosci funkcjonalne i wyrózniki oceny sensorycznej miesni LD buhajków o pH < 5,8 i pH > 6,2.
Record ID : 1999-0281
Languages: Polish
Source: Chlodnictwo - vol. 32 - n. 11
Publication date: 1997
Document available for consultation in the library of the IIR headquarters only.

Links

See the source

Indexing

Themes: Food quality and safety. Microbiology;
Meat and meat products
Keywords: Muscle; Bull; Meat; Treatment; Organoleptic property; Ph