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STUDIES ON THE MUSCLE CONTRACTION BY COOLING IN LAMB MEAT. INFLUENCE OF DOUCHING OF CARCASES AT 323 AND 333 K (50 AND 60 DEG C) ON THE TENDERNESS OF FROZEN SHOULDERS AND CUTLETS.

ETUDES SUR LA CONTRACTION MUSCULAIRE AU FROID DE LA VIANDE D'AGNEAU. INFLUENCE DU DOUCHAGE A 323 ET 333 K (50 ET 60 DEG C) DES CARCASSES SUR LA TENDRETE DES EPAULES ET DES COTELETTES CONGELEES.

Author(s) : MORAL A., GARCIA MATAMOROS E., JIMENEZ S.

Summary

IN VIEW OF THE ENCOURAGING RESULTS OBTAINED IN A PREVIOUS STUDY ON THE TENDERIZATION OF MEAT FROM CARCASES DOUCHED WITH WATER AT 323 AND 333 K AND KEPT IN CHILLED STORAGE, THE AUTHORS THOUGHT THAT THIS TREATMENT MIGHT BE VALID FOR MEATS INTENDED FOR FREEZING. FROM THE RESULTS OBTAINED IT IS INFERRED THAT THE DOUCHING PROCESS WOULD BE ADVISABLE FOR STORAGE PERIODS NOT LONGER THAN 8.5 MONTHS.

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Pages: 433-438

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Details

  • Original title: ETUDES SUR LA CONTRACTION MUSCULAIRE AU FROID DE LA VIANDE D'AGNEAU. INFLUENCE DU DOUCHAGE A 323 ET 333 K (50 ET 60 DEG C) DES CARCASSES SUR LA TENDRETE DES EPAULES ET DES COTELETTES CONGELEES.
  • Record ID : 1985-2000
  • Languages: French
  • Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
  • Publication date: 1983/08/07
  • Document available for consultation in the library of the IIR headquarters only.

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