ShareTHE EFFECT OF CHILLING TEMPERATURE AND CARCASS MASS ON MEAT TENDERNESS.
Author(s) : HEINZE P. H., NAUDE R. T., RENSBURG A. J. J. van
Summary
A-10 DAY POSTMORTEM STUDY OF THE TEMPERATURE AND SHEAR-RESISTANCE OF LONGISSIMUS THORACIS AND SEMITENDINOSUS MUSCLES FROM CARCASSES OF VARYING WEIGHTS (111 TO 252 KG) CHILLED TO TEMPERATURES RANGING BETWEEN 273 AND 282 K (0 AND 9 DEG C). A LINEAR RELATIONSHIP IS SHOWN BETWEEN A 10-DAY MUSCLE POSTMORTEM TEMPERATURE AND MEAT TENDERNESS. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-226565.
Details
- Original title: THE EFFECT OF CHILLING TEMPERATURE AND CARCASS MASS ON MEAT TENDERNESS.
- Record ID : 1988-0634
- Languages: English
- Publication date: 1986
- Source: Source: Proc. eur. Meet. Meat Res. Work., Ghent
vol. 1; 95-98; 10 ref.
Indexing
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CHANGES IN TENDERNESS DURING AGING OF VACUUM-PA...
- Author(s) : LANARI M. C., BEVILACQUA A. E., ZARITZKY N. E.
- Date : 1987
- Languages : English
- Source: J. Food Process. Preserv. - vol. 11 - n. 2
View record
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RELATION BETWEEN AGED CATTLE MEAT TENDERNESS AN...
- Author(s) : ZASTAWA B.
- Date : 1988
- Languages : Polish
- Source: Chlodnictwo - vol. 23 - n. 3
View record
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MORPHOLOGICAL CHANGES IN BEEF MUSCULATURE DURIN...
- Author(s) : KATSARAS K., TETZLAFF G., BUDRAS K. D.
- Date : 1984/10
- Languages : German
- Source: Fleischwirtschaft - vol. 64 - n. 10
View record
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INFLUENCE OF POST MORTEM AGING PERIOD ON THE FR...
- Author(s) : COLE A. B. Jr, DAVIS G. W.
- Date : 1981
- Languages : English
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EFFECT OF CHILLING, AGING AND PROCESSING ON BEE...
- Author(s) : HONIKEL K. O.
- Date : 1988
- Languages : German
- Source: Tierz.tag. Rindfleischprod.-Rindfleischvermarkt, Irdning - 1988.05.18; 73-88; 8 fig.
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