ShareRecapitulation on the status of very fast chilling.
Author(s) : DRANSFIELD E.
Type of excerpt: Book chapter
Summary
Although fast cooling can bring about tender meat, variability in tenderness is increased and the industry is unlikely to implement such a process which has few other advantages. Rigor development appears to be a key mechanism in the process and future work should be concentrated in this area. A basic lack of understanding concerns texture itself. Authors are unaware of the precise origins of the unique texture of meat. They should attempt to identify the structural origins of meat texture, possibly by extending the research programme in that direction.
Details
- Original title: Recapitulation on the status of very fast chilling.
- Record ID : 2000-0840
- Languages: English
- Source: Very fast chilling in beef. 1. Peri-mortem and the chilling process. 2. Muscle to meat. 3. Eating quality. Concerted Action CT94-1881.
- Publication date: 1998/02
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Tenderness; Meat; Texture; Rigor mortis; Rapid chilling; Research; Quality
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Texture in very fast cooled beef.
- Author(s) : DRANSFIELD E.
- Date : 1998/02
- Languages : English
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Research on electrical stimulation of beef in U...
- Author(s) : TAYLOR A. A., RICHARDSON R. I.
- Date : 1998/02
- Languages : English
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Chilling rate and tenderness of beef.
- Author(s) : HALD T. L.
- Date : 1998/02
- Languages : English
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The use of ultra-rapid chilling and electrical ...
- Author(s) : SHERIDAN J. J., MCGEEHIN B., BUTLER F.
- Date : 1998/02
- Languages : English
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The biochemical basis of very fast chilling eff...
- Author(s) : RONCALÉS P., JAIME I., BELTRÀN J. A.
- Date : 1998/02
- Languages : English
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