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
-
THE INFLUENCE OF ELECTRICAL STIMULATION AND ALT...
- Author(s) : GOLOVKIN N. A., EVELEY S. A., VOROBYOVA N. N.
- Date : 1986
- Languages : English
View record
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ELECTRICAL STIMULATION AND MEAT QUALITY.
- Author(s) : CHRYSTALL B. B.
- Date : 1982/01/26
- Languages : English
- Source: Refrigeration of perishable products for distant markets.
- Formats : PDF
View record
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THE EFFECT OF ELECTRICAL STIMULATION AND HOT BO...
- Author(s) : SMULDERS F. J. M., EIKELENBOOM G., LOGTESTIJN J. G. van
- Date : 1981/08/24
- Languages : English
View record
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CONTRACTION MUSCULAIRE AU FROID DE LA VIANDE D'...
- Author(s) : MORAL A., et al.
- Date : 1981/08/24
- Languages : French
View record
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CONDITIONING OF MEAT.
- Author(s) : DRANSFIELD E.
- Date : 1986/09/10
- Languages : English
- Formats : PDF
View record