ShareModelling of the formation of pale, soft and exudative meat: effect of chilling regime and rate and extent of glycolysis.
Author(s) : OFFER G.
Type of article: Article
Summary
Formation of PSE meat is due to denaturation of pre-rigor myosin. A simple model based on the kinetics of denaturation of myosin in carcasses has been developed taking into account the effects of pH and temperature on the denaturation rate. The glycolysis effects on myosin denaturation are investigated.
Details
- Original title: Modelling of the formation of pale, soft and exudative meat: effect of chilling regime and rate and extent of glycolysis.
- Record ID : 1992-2849
- Languages: English
- Source: Meat Sci. - vol. 30 - n. 2
- Publication date: 1991
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food engineering;
Meat and meat products - Keywords: Glycolysis; Measurement; Meat; Chilling; Ageing (meat); Myosin; Modelling; Denaturation
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