ShareMUSCLE BIOLOGY AND REFRIGERATION: PROBLEMS PAST, PRESENT AND FUTURE.
Author(s) : DAVEY C. L.
Type of article: Article
Summary
THE RELATIONSHIP BETWEEN RAPID COOLING OF MEAT BEFORE RIGOR MORTIS AND SUBSEQUENT TOUGHNESS AFTER COOKING ARE REVIEWED; METHODS TO PREVENT TOUGHNESS ARE DESCRIBED. THE APPLICATIONS OF THE KNOWLEDGE TO THE MEAT TRADE TECHNOLOGY AND FURTHER DEVELOPMENTS ARE DISCUSSED. C.R.F.
Details
- Original title: MUSCLE BIOLOGY AND REFRIGERATION: PROBLEMS PAST, PRESENT AND FUTURE.
- Record ID : 1982-1597
- Languages: English
- Source: CSIRO Food Res. Q. - vol. 40 - n. 3-4
- Publication date: 1980/12
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Tenderness; Meat; Rigor mortis; Rapid chilling; Electrical stimulation; Adenosine triphosphate
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CHILLING, FREEZING AND THAWING: COLLOID CHEMICA...
- Author(s) : HONIKEL K. O., HAMM R.
- Date : 1983/07
- Languages : German
- Source: Fleischwirtschaft - vol. 63 - n. 7
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HOT BONING. A REVIEW OF TECHNICAL ADVANCES.
- Date : 1982
- Languages : English
- Source: Meat Process., int. Ed. - vol. 5 - n. 3
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Vom Muskel zum Fleisch.
- Author(s) : BINKE R.
- Date : 2003/12
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - vol. 42 - n. 162
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PROCESSING PROPERTIES OF BEEF SEMIMEMBRANOSUS M...
- Author(s) : TERRELL R. N.
- Date : 1982
- Languages : English
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EFFECT OF THAWING RATE ON THE WATER BINDING CAP...
- Author(s) : HONIKEL K. O., FISCHER C.
- Date : 1980/09
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 69
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