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RABBIT MEAT. EFFECT OF CHILLING AND CARCASE STORAGE CONDITIONS ON MUSCLE PH AND WEIGHT LOSS.

LA VIANDE DE LAPIN. EFFET DES CONDITIONS DE REFRIGERATION ET DE CONSERVATION DES CARCASSES SUR LE PH MUSCULAIRE ET LES PERTES DE POIDS.

Author(s) : OUHAYOUN J., DELMAS D., POUJARDIEU B.

Type of article: Article

Summary

THE EFFECTS OF TIME PRIOR TO STORAGE (13 TO 54 MIN), COOLING TIME (5 OR 21 H) AND STORAGE TIME (23 OR 46 H) ON THE ACIDITY OF L. DORSI, AND ON THE TRANSFER OF MATTER WERE STUDIED ON 188 RABBITS. IF THE COOLING PERIOD IS SHORT (5 H) AND IMMEDIATELY FOLLOWS SLAUGHTER, MUSCLE PH IS GREATER THAN 6 ; ALSO THE CARCASE IS STILL TWITCHING. WEIGHT LOSS IS LOWER WITH RAPID CHILLING BUT THE SURFACE MOISTURE OF THE MEAT PROBABLY PREJUDICES SUBSEQUENT STORAGE. (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-252537.

Details

  • Original title: LA VIANDE DE LAPIN. EFFET DES CONDITIONS DE REFRIGERATION ET DE CONSERVATION DES CARCASSES SUR LE PH MUSCULAIRE ET LES PERTES DE POIDS.
  • Record ID : 1990-1136
  • Languages: French
  • Source: Viandes Prod. carnés - vol. 10 - n. 3
  • Publication date: 1989

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