THE EFFECT OF CHILLING TEMPERATURE AND CARCASS MASS ON MEAT TENDERNESS.

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.