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PROCESSING PROPERTIES OF BEEF SEMIMEMBRANOSUS MUSCLE AS AFFECTED BY ELECTRICAL STIMULATION AND POST MORTEM TREATMENT.

Author(s) : TERRELL R. N.

Type of article: Article

Summary

ELECTRICAL STIMULATION (ES) DECREASED PH VALUES FOR PRERIGOR, PRERIGOR/FROZEN AND POSTRIGOR/FROZEN MUSCLES, BUT DID NOT AFFECT VALUES FOR TOTAL PROTEIN OR JUICE LOSS DURING COOKING. STATE OF RIGOR/TEMPERATURE TREATMENT AFFECTED PH AND SALT-SOLUBLE PROTEIN VALUES MORE THAN DID ES TREATMENT. SALT-SOLUBLE PROTEIN VALUES WERE HIGHER FOR NOTSTIMULATED (NES) PRERIGOR THAN FOR NES POSTRIGOR/FROZEN SAMPLES AND HIGHER FOR NES POSTRIGOR THAN FOR NES POSTRIGOR/FROZEN SAMPLES.

Details

  • Original title: PROCESSING PROPERTIES OF BEEF SEMIMEMBRANOSUS MUSCLE AS AFFECTED BY ELECTRICAL STIMULATION AND POST MORTEM TREATMENT.
  • Record ID : 1983-1386
  • Languages: English
  • Publication date: 1982
  • Source: Source: J. Food Sci.
    vol. 47; n. 4; 1982.07-08; 1382-1383; 1 tabl.; 20 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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