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MUSCLE STRUCTURE AND MEAT QUALITY.

[In German. / En allemand.]

Author(s) : HONIKEL K. O.

Type of article: Article

Summary

THE AUTHOR SHOWS WHAT MUSCLE STRUCTURES AND THEIR CHANGES AFFECT THE QUALITY FACTORS OF MEAT SUCH AS FIRMNESS, TOUGHNESS, JUICINESS AND WATER-HOLDING CAPACITY AND COLOUR. THE KNOWLEDGE OF THESE VARIOUS EFFECTS IS IMPORTANT WHEN ONE INTENDS TO IMPROVE MEAT QUALITY BY TECHNOLOGICAL PROCESSES IN SLAUGHTERING AND MEAT TREATMENT. R.R.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1988-1482
  • Languages: German
  • Source: Fleischerei - vol. 38 - n. 3
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

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