ShareTHE EFFECT OF PRESLAUGHTER SHOWERING AND POST-SLAUGHTER RAPID CHILLING ON MEAT QUALITY IN INTACT PORK SIDES.
Author(s) : LONG V. P., TARRANT P. V.
Type of article: Article
Summary
COLD-WATER SPRAYS REDUCE TEMPERATURES IN THE LOIN 40 MIN POSTMORTEM. COOLING PRODUCES A RAPID DECREASE IN CARCASS TEMPERATURE, AND THE FALL IN PH IS LOWER. STUDY OF THESE EFFECTS AS A FUNCTION OF THE MUSCLE, SEASON (SUMMER, WINTER) AND WATER TEMPERATURE. THE EFFECT ON DRIP AND COOKING LOSSES IS CONSIDERED, AS WELL AS TENDERNESS. (Bibliogr. int. CDIUPA, FR., 90-259684.
Details
- Original title: THE EFFECT OF PRESLAUGHTER SHOWERING AND POST-SLAUGHTER RAPID CHILLING ON MEAT QUALITY IN INTACT PORK SIDES.
- Record ID : 1991-0224
- Languages: English
- Source: Meat Sci. - vol. 27 - n. 3
- Publication date: 1990
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Spray; Meat; Rapid chilling; Chilling; Organoleptic property; Pork; Ph; Water
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