ShareTENDERISING IN -M. LONGISSIMUS DORSI OF BEEF, VEAL, RABBIT, LAMB AND PORK.
Author(s) : DRANSFIELD E., JONES R.
Type of article: Article
Summary
THE DECREASE IN THE TOUGHNESS OF M. LONGISSIMUS DORSI WITH STORAGE TIME AT 274 K (1 DEG C) IS GIVEN BY AN EXPONENTIAL RELATIONSHIP. VELOCITY CONSTANTS WERE EVALUATED FOR EACH ANIMAL SPECIES CONSIDERED. 50% OF THE TENDERISING EFFECT OCCURS WITHIN TWO DAYS FOR PORK AND FOUR DAYS FOR BEEF. (Bull. bibliogr. CDIUPA, FR., 15, N5, MAY 1981, 73, 155876.
Details
- Original title: TENDERISING IN -M. LONGISSIMUS DORSI OF BEEF, VEAL, RABBIT, LAMB AND PORK.
- Record ID : 1982-0860
- Languages: English
- Source: Meat Sci. - vol. 5 - n. 2
- Publication date: 1981
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Indexing
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Themes:
Food engineering;
Meat and meat products - Keywords: Tenderness; Calculation; Lamb; Meat; Veal; Chilling; Beef; Ageing (meat); Pork; Rabbit
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