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Interdependency between chilling rate and tenderness of beef of intensively fattened female commercial crossbreds.

Author(s) : GERHARDY H.

Type of article: Article

Summary

Experiments into the effect of cooling rate on beef tenderness were carried out on animals with a weight of 200 kg and aged ca. 13 months. Five animals were chilled conventionally at 0 deg C and 5 with a moderate chilling rate of 12 hours at 16 deg C followed by 0 deg C, the latter being more tender and consumer acceptable. This was confirmed by sensory analysis in the laboratory, in a retail outlet and at home. G.R.S.

Details

  • Original title: Interdependency between chilling rate and tenderness of beef of intensively fattened female commercial crossbreds.
  • Record ID : 1996-3549
  • Languages: English
  • Source: Fleischwirtschaft - vol. 75 - n. 7
  • Publication date: 1995/07
  • Document available for consultation in the library of the IIR headquarters only.

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