ShareTHE EFFECTS OF DELAYED CHILLING AND ALTERED CARCASS SUSPENSION UPON BEEF MUSCLE. I. PHYSICAL AND TEXTURAL PROPERTIES.
Author(s) : JEREMIAH L. E., MARTIN A. H., ACHTYMICHUK G.
Type of article: Article
Summary
THE AUTHORS STUDIED THE EFFECTS OF CHILLING TIME AND TEMPERATURE AND THE SUSPENSION MODE OF CARCASSES ON THE TENDERNESS, THE SHEAR STRENGTH, THE PH, THE JUICINESS AND THE OCCURRENCE OF A DARK COLOUR IN BEEF. THESE PROCESSES DO NOT IMPROVE THE GENERAL QUALITY OF MEAT. (Bibliogr. int. CDIUPA-CNRS, FR., 84-210-191359.
Details
- Original title: THE EFFECTS OF DELAYED CHILLING AND ALTERED CARCASS SUSPENSION UPON BEEF MUSCLE. I. PHYSICAL AND TEXTURAL PROPERTIES.
- Record ID : 1985-2459
- Languages: English
- Source: J. Food Qual. - vol. 6 - n. 4
- Publication date: 1984
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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Tenderness; Suspension; Meat; Chilling; Beef; Organoleptic property; Colour
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