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

Author(s) : GOLOVKIN N. A., EVELEY S. A., VOROBYOVA N. N.

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
  • Source: Source: Proc. eur. Meet. Meat Res. Work., Ghent
    vol. 1; 10-13; 11 ref.

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