Share

RABBIT MEAT FOR MANUFACTURING. THE EFFECT OF DIFFERENT POSTSLAUGHTER COOLING TREATMENTS.

Author(s) : JOLLEY P. D.

Type of article: Article

Summary

COVERED AND UNCOVERED CARCASSES WERE COOLED POSTMORTEM BY SLOW CHILLING 285 K (12 DEG C), RAPID CHILLING 273 K (0 DEG C) OR RAPID FREEZING 243 K (-30 DEG C). THERE WAS LITTLE DIFFERENCE IN EFFECT ON QUALITY BETWEEN SLOW CHILLING AND RAPID FREEZING. RAPID CHILLING PRODUCED THE SHORTEST SARCOMERE LENGTHS AND THIS IS ATTRIBUTED TO INDIRECTLY INDUCED SHORTENING. RAPID CHILLING REDUCED SIGNIFICANTLY THE WATER HOLDING CAPACITY, INCREASED THE RESISTANCE TO COMPRESSION AND EXTRUSION OF THE RAW COMMINUTES, AND REDUCED THE SHEAR STRESS OF THE HEATED FINE COMMINUTE.

Details

  • Original title: RABBIT MEAT FOR MANUFACTURING. THE EFFECT OF DIFFERENT POSTSLAUGHTER COOLING TREATMENTS.
  • Record ID : 1984-0679
  • Languages: English
  • Source: J. Food Technol. - vol. 18 - n. 4
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

Links


See the source

Indexing