THE INFLUENCE OF ELECTRICAL STIMULATION AND ALTERNATING TEMPERATURE SCHEDULE OF CHILLING UPON CHANGES IN STORED SUBFROZEN MEAT.

Summary

MEAT WAS EITHER FROZEN TO 248 K (-25 DEG C), THEN CONDITIONED AT 274 K (1 DEG C) OR STIMULATED (150 V, 25 HERTZ, 100 S) AND CHILLED, OR STIMULATED, MAINTAINED AT 286 K (13 DEG C) FOR 12 HRS THEN CHILLED PRIOR TO STORAGE AT 271 K (-2 DEG C) (0 TO 14 DAYS). STUDY, DURING STORAGE, OF THE CHANGES IN THE ESTERASE AND LACTATE-DEHYDROGENASE ACTIVITIES, OF MICRO-STRUCTURE, MYOFIBRILLAR PROTEINS AND ORGANOLEPTICPROPERTIES (TENDERNESS, JUICINESS) OF MEAT. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-230551.

Details

  • Original title: THE INFLUENCE OF ELECTRICAL STIMULATION AND ALTERNATING TEMPERATURE SCHEDULE OF CHILLING UPON CHANGES IN STORED SUBFROZEN MEAT.
  • Record ID : 1988-1488
  • Languages: English
  • Publication date: 1986