ShareThe effects of gender and blast-chilling time and temperature on cooking properties and palatability of pork Longissimus muscle.
Author(s) : JEREMIAH L. E., JONES S. D. M., KRUGER G., TONG A. K. W., GIBSON R.
Type of article: Article
Summary
Under experimental conditions, air chilling can be used to reduce weight loss in carcasses and to improve meat quality independently of the animal gender. No negative effect is noted on organoleptic and culinary properties of meat.
Details
- Original title: The effects of gender and blast-chilling time and temperature on cooking properties and palatability of pork Longissimus muscle.
- Record ID : 1994-0339
- Languages: English
- Source: Can. J. Anim. Sci. - vol. 72 - n. 3
- Publication date: 1992
Links
See the source
Indexing
-
Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Meat; Rapid chilling; Organoleptic property; Pork; Weight loss; Fillet; Cooking
-
EFFECT OF CHILLING ON MEAT QUALITY.
- Author(s) : ORTNER H.
- Date : 1988/07
- Languages : German
- Source: Fleischwirtschaft - vol. 68 - n. 7
View record
-
Effect of different electrical stimulation and ...
- Author(s) : TAYLOR A. A., TANTIKOV M. Z.
- Date : 1992
- Languages : English
- Source: Meat Sci. - vol. 31 - n. 4
View record
-
PROCESSING PROPERTIES OF PORK AS AFFECTED BY EL...
- Author(s) : SWASDEE R. L.
- Date : 1983
- Languages : English
View record
-
THE ULTRA RAPID CHILLING OF PORK.
- Author(s) : JAMES S. J., GIGIEL A. J., HUDSON W. R.
- Date : 1983
- Languages : English
- Source: Meat Sci. - vol. 9 - n. 1
View record
-
INFLUENCE OF THE CHILLING METHOD ON MEAT QUALIT...
- Author(s) : GRESHAKE F., SCHMITTEN F., SCHEPERS K. H.
- Date : 1988/07
- Languages : German
- Source: Fleischwirtschaft - vol. 68 - n. 7
View record