Share

Texture in very fast cooled beef.

Author(s) : DRANSFIELD E.

Type of excerpt: Book chapter

Summary

Very fast cooling would be an advantage to the industry and to consumers if quality of the final product could be guaranteed. The obstacle for very fast chilling is the cold contracture of pre-rigor muscle producing tough meat after cooking. Clearly the cooling rate must be related to the rate of rigor development. In pigs and poultry, rigor development is fast and they can be exposed to very fast cooling with little or no toughening. Rigor in sheep meats and beef however is much slower and rapid chilling, even following electrical stimulation, can be rapid enough to induce shortening.

Details

  • Original title: Texture in very fast cooled beef.
  • Record ID : 2000-0822
  • Languages: English
  • Source: Very fast chilling in beef. 1. Peri-mortem and the chilling process. 2. Muscle to meat. 3. Eating quality. Concerted Action CT94-1881.
  • Publication date: 1998/02
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other book excerpts from the same source (20)
See source

Indexing