ShareMeat quality kinetics during beef carcass chilling.
Author(s) : MALLIKARJUNAN P., MITTAL G. S.
Type of article: Article
Summary
Kinetic models for changes in muscle pH and beef quality, based on press juice and puncture strength, were determined during beef carcass chilling. Changes in quality of Longissimus dorsi muscle during chilling were determined and modeled using reaction kinetics and Eyring's absolute reaction rate theory. The pH and press juice followed first order reaction kinetics while puncture strength did not follow any specific reaction order. Enthalpy and entropy of activation for changes in the quality indices were calculated.
Details
- Original title: Meat quality kinetics during beef carcass chilling.
- Record ID : 1995-0970
- Languages: English
- Source: Ital. J. Food Sci. - vol. 59 - n. 2
- Publication date: 1994/03
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Meat; Texture; Chilling; Beef; Quality; Juice
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- Date : 1985
- Languages : English
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- Date : 1985
- Languages : English
- Source: Can. J. Anim. Sci. - vol. 60 - n. 5
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- Author(s) : BHATTACHARYA M.
- Date : 1986
- Languages : English
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- Author(s) : WIRTH
- Date : 1985
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 89
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Changes in textural properties of beef longissi...
- Author(s) : BOAKYE K., MITTAL G. S.
- Date : 1993
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 26 - n. 2
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