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TECHNOLOGY OF RABBIT SLAUGHTERING. 2. INFLUENCE OF THE COOLING AIR TEMPERATURE ON WEIGHT LOSS AND ON ACIDIFICATION OF MUSCLE.

TECHNOLOGIE DE L'ABATTAGE DU LAPIN. 2. INFLUENCE DE LA TEMPERATURE DE L'AIR DE REFRIGERATION SUR LES PERTES D'EAU ET SUR L'ACIDIFICATION MUSCULAIRE.

Author(s) : OUHAYOUN J., DAUDIN J. D., RAYNAL H.

Type of article: Article

Summary

THE EFFECT OF THE COOLING AIR TEMPERATURE ON THE WEIGHT LOSS OF RABBIT CARCASSES AND ON THE CHANGE IN PH OF 11 MUSCLE SITES, IS STUDIED. JUST AFTER PREPARATION (6 MIN POSTMORTEM), THE CARCASSES ARE STORED IN COLD ROOMS AT 275 OR 285 K (2 OR 12 DEG C), FOR 3 H, THEN FOR 19 H AT A COMMON TEMPERATURE OF 27 THE RESULTS SHOW THAT THE BIOCHEMICAL MECHANISM KNOWN AS COLD SHORTENING IS ABSENT, UNDER CONDITIONS OF RAPID COOLING AS APPLIED TO RABBIT CARCASSES. (Bibliogr. int. CDIUPA, FR., 90-260780.

Details

  • Original title: TECHNOLOGIE DE L'ABATTAGE DU LAPIN. 2. INFLUENCE DE LA TEMPERATURE DE L'AIR DE REFRIGERATION SUR LES PERTES D'EAU ET SUR L'ACIDIFICATION MUSCULAIRE.
  • Record ID : 1991-0273
  • Languages: French
  • Source: Viandes Prod. carnés - vol. 11 - n. 2
  • Publication date: 1990

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