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POSTMORTEM CHANGES IN MUSCLE.

[In German. / En allemand.]

Author(s) : FISCHER C.

Type of article: Article

Summary

IF OPTIMUM IS TO BE ACHIEVED DURING THE FIRST 24 HOURS AFTER SLAUGHTER, IT IS NECESSARY TO KNOW AS ACCURATELY AS POSSIBLE THE BIOCHEMICAL AND STRUCTURAL CHANGES THAT TAKE PLACE IN THE MUSCULATURE AFTER SLAUGHTER. IF CARCASES OR HOT DEBONED MEAT ARE COOLED DOWN VERY QUICKLY THERE MAY BE COLD SHORTENING OF THE MUSCLE. THIS MAKES THE MEAT TOUGHER AND THE DRIP LOSS GREATER. HOT-FROZEN MEAT SHOULD THEREFORE ONLY BE PROCESSED WHILST STILL FROZEN OR SHOULD BE THAWED SLOWLY AT 270 K (-3 DEG C). PORK OFTEN SUFFERS FROM QUALITY FAULTS IN THE FORM OF REDUCED WATER BINDING QUALITY AND REDUCED GLYCOGEN LEVEL CHARACTERISTICS. THESE QUALITY FAULTS CAN ONLY BE PREVENTED BY CAREFUL SELECTION OF ANIMAL MATERIAL AND A CAREFUL TREATMENT OF ANIMALS BEFORE SLAUGHTER.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1982-1983
  • Languages: German
  • Source: Fleischwirtschaft - vol. 61 - n. 12
  • Publication date: 1981/12
  • Document available for consultation in the library of the IIR headquarters only.

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