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MECHANO-STRUCTURAL ANALYSIS OF THE CHANGES OCCURRING IN MEAT DURING FREEZING AND STORAGE.

[In Hungarian. / En hongrois.]

Author(s) : GOLOVKIN N. A., YEVELEV S. A.

Type of article: Article

Summary

THE EFFECT OF THE CONDITIONS OF FREEZING AND STORAGE UPON THE STRUCTURAL AND MECHANICAL CHARACTERISTICS OF MEAT WAS INVESTIGATED. IT WAS PROVEN THAT IT IS NOT ADVISABLE TO CUT THE CARCASS PRIOR TO THE COMPLETE RELAXATION OF THE MEAT BECAUSE OF THE STRONG CONTRACTION OF THE MUSCLE TISSUE ; THE RAPID CHILLING OF THE MEAT AT TEMPERATURES ABOVE 283 K (10 DEG C) DEPENDS ON THE PREVIOUS TEMPERATURE AND THE LENGTH OF KEEPING. IF THE MEAT IS KEPT AT A TEMPERATURE NOT BELOW 285 K (12 DEG C) IT IS POSSIBLE TO AVOID THE CONTRACTION OF THE MUSCLE FIBERS AS AN EFFECT OF COLD.

Details

  • Original title: [In Hungarian. / En hongrois.]
  • Record ID : 1987-1848
  • Languages: Hungarian
  • Source: Hütöipar - vol. 32 - n. 1
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

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