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INFLUENCE OF THE VELOCITY OF FREEZING OF PRERIGOR BEEF ON MUSCLE METABOLISM AND WATER-HOLDING CAPACITY.

[In German. / En allemand.]

Author(s) : FISCHER C., HONIKEL K. O., HAMM R.

Type of article: Article

Summary

PRE-RIGOR SAMPLES (30 TO 60 MINUTES AFTER SLAUGHTER) AS PIECES, MINCE, MINCE WITH 2 PERCENT NACL INCORPORATED, WERE FROZEN AT TEMPERATURES IN THE RANGE -6 TO -70 DEG C. THE SLOWER THE RATE OF FREEZING THE GREATER THE RATE OF BREAKDOWN OF ADENOSINE TRIPHOSPHATE (ATP) AND THE LOWER THE PH. CHANGES WERE MORE RAPID IN MINCE THAN IN PIECES. WITH NACL IN MINCE GLYCOLYSIS WAS RETARDED BUT THE CONCENTRATION OF ATP FELL MORE RAPIDLY. BEEF, INITIALLY WITHOUT NACL, WHEN HOMOGENISED WITH 50% WATER AND NACL TO A CONTENT OF 2 PER CENT, MAINTAINED ITS HIGH WATER CONTENT PROVIDED THE ATP CONCENTRATION AND THE PH DID NOT REACH THE POINT AT WHICH RIGOR OCCURS. THIS DID NOT HAPPEN AT FREEZING RATES ABOVE 0.5 K/MIN IN THE CRITICAL RANGE FROM 10 TO -1 DEC C. AT A RATE OF 0.2 K/MIN RIGOR OCCURED BEFORE FREEZING AND THE WHC OF THE HOMOGENATE WAS CONSIDERABLY REDUCED. HOMOGENATES FROM PRERIGOR BEEF FREEZING HAD A HIGH WHC UNINFLUENCED BY THE RATE OF FREEZING. C.R.F.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1981-1231
  • Languages: German
  • Source: Z. Lebensm.-Unters. -Forsch. - n. 171
  • Publication date: 1980
  • Document available for consultation in the library of the IIR headquarters only.

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