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THE EFFECT OF CHILLING ON THE PROPERTIES OF FRESHLY SLAUGHTERED BEEF.

[In Greek. / En grec.]

Author(s) : DIDIMOPOULOS G.

Type of article: Article

Summary

WHILE THE LOWERING OF TEMPERATURE SLOWS DOWN CHEMICAL, BIOCHEMICAL (EG ENZYMATIC) AND PHYSICAL PROCESSES, THE CHILLING OF FRESHLY SLAUGHTERED MEAT DOES NOT, HOWEVER, LEAD TO A CONTINUOUS REDUCTION IN THE SPEED OF THESE BIOCHEMICAL PROCESSES THAT TAKE PLACE AFTER SLAUGHTER. THE BREAKDOWN OF ADENOSINE TRIPHOSPHATE (ATP) AND OF GLYCOGEN SLOWS DOWN BETWEEN BODY TEMPERATURE 310-311 K (37-38 DEG C) AND ABOUT 283 K (10 DEG C), BUT WHEN THE TEMPERATURE IS LOWERED STILL FURTHER THESE REACTIONS ACCELERATE UNTIL A TEMPERATURE OF ABOUT 272 K (-1 DEG C) IS REACHED AND THIS RESULTS IN SERIOUS SHORTENING OF THE MUSCLE FIBRES (COLD SHORTENING), AND THUS ALSO IN INCREASED TOUGHNESS OF THE MEAT WHICH CANNOT BE REMOVED BY HANGING. COLD SHORTENING CAN ONLY OCCUR WHEN RAPID CHILLING BRINGS THE TEMPERATURE IN THE MEAT DOWN TO BELOW 283 K. THE SPEED OF POSTMORTEM BIOCHEMICAL CHANGES INCREASES AT TEMPERATURES BELOW 283 K, REACHING A MAXIMUM AT ABOUT 272 K (-1 DEG C).

Details

  • Original title: [In Greek. / En grec.]
  • Record ID : 1984-2321
  • Languages: Greek
  • Source: Bull. hell. vet. med. Soc. - vol. 34 - n. 2
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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