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PRACTICAL WAYS OF IMPROVING MEAT QUALITY.

Author(s) : SCHWAGELE F., LUCKE F. K., HONIKEL K. O.

Type of article: Article

Summary

INVESTIGATIONS WERE CARRIED OUT IN COLLABORATION WITH A NUMBER OF PRODUCERS, THE OBJECT BEING TO USE INFORMATION ON POSTMORTEM BIOCHEMICAL PROCESSES IN THE MUSCLE OBTAINED DURING LABORATORY EXPERIMENTS TO IMPROVE MEAT QUALITY. THE RESULT SHOWED THAT INTACT PIG CARCASSES FROM BRANDED MEAT RANGES HAVE A SLOWER POSTMORTEM PH DROP AND A BETTER WATER-BINDING CAPACITY THAN THOSEBRED IN THE TRADITIONAL WAY. CUTS OBTAINED BY HOT BONING COOL MORE QUICKLY AND MORE UNIFORMLY THAN INTACT CARCASS SIDES. DRIP LOSSES CAN THUS BE REDUCED AND COLOUR RETENTION IMPROVED AS COMPARED WITH COLD-BONED CUTS. THE PROCESSING MEAT LEFT AFTER REMOVING LOIN, OUTER LEG AND BELLY FROM WHAT REMAINS OF THE CARCASS CAN BE STANDARDIZED AS REGARDS FAT, MOISTURE AND PROTEIN CONTENT. HOT AND COLD BONING FOLLOWED BY THE IMMEDIATE VACUUM PACKAGING OF MEAT CUTS ARE OF EQUAL VALUE FROM THE POINT OF VIEW OF STORABILITY, PROVIDED THAT THE PH IN ALL MUSCLES IS 5.8 OR LESS AND THAT TIME FOR THESE CUTS IS 2 TO 4 WEEKS AT 277 K (4 DEG C).

Details

  • Original title: PRACTICAL WAYS OF IMPROVING MEAT QUALITY.
  • Record ID : 1992-1202
  • Languages: English
  • Source: Fleischwirtschaft - vol. 71 - n. 6
  • Publication date: 1991/06
  • Document available for consultation in the library of the IIR headquarters only.

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