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TENDERISING 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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