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TECHNOLOGICAL PARAMETERS FOR THE DEVELOPMENT AND PREVENTION OF COLD SHORTENING OF BEEF.

[In German. / En allemand.]

Author(s) : KUNIS J., SPECHT H.

Type of article: Article

Summary

STUDIES ON HOT BONED AND COLD BONED MEAT REVEAL THAT COLD SHORTENING CANNOT BE PREVENTED BY RAPID CHILLING AND FREEZING WITHIN 35 H AFTER SLAUGHTER. THE MICROCOMPUTER ANALYSIS OF THE EFFECTS OF THE CHILLING PARAMETERS ON COLD SHORTENING INDICATES THAT ONLY PRIOR ELECTRICAL STIMULATION OF MEAT CAN AVOID COLD SHORTENING. (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-240027.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1989-1413
  • Languages: German
  • Source: Nahrung - vol. 32 - n. 5
  • Publication date: 1988

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