ShareTENDERNESS OF PORK MUSCLES AS INFLUENCED BY CHILLING RATE AND ALTERED CARCASS SUSPENSION.
Author(s) : MOLLER A. J., KIRKEGAARD E., VESTERGAARD T.
Type of article: Article
Summary
STUDY OF THE COMBINED EFFECTS OF THE METHOD OF HANGING (ACHILLES TENDON OR PELVIC BONE) AND THE COOLING RATE OF CARCASSES (SLOW, RAPID OR DELAYED) ON PORK MUSCLE (LONGISSIMUS DORSI, SEMIMEMBRANOSUS, BICEPS FEMORIS) TENDERNESS. FOR SOME TYPES OF MUSCLES, SLOW COOLING IMPROVES MEAT TENDERNESS. (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-237071.
Details
- Original title: TENDERNESS OF PORK MUSCLES AS INFLUENCED BY CHILLING RATE AND ALTERED CARCASS SUSPENSION.
- Record ID : 1989-0160
- Languages: English
- Source: Meat Sci. - vol. 21 - n. 4
- Publication date: 1987
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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Tenderness; Suspension; Cooling rate; Meat; Chilling; Organoleptic property; Pork
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