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THE OCCURRENCE AND PREVENTION OF COLD SHORTENING IN COOLING DOWN MEAT.

[In German. / En allemand.]

Author(s) : SPECHT H., KUNIS J.

Type of article: Article

Summary

THE DETERMINATION OF THE CHANGE IN SARCOMER AND MUSCLE FIBRE SIZE, THE PH BEHAVIOUR AND SELECTED QUALITY PARAMETERS PERMITTED COLD SHORTENING TO BE PROVED. TO ASSURE A HIGH QUALITY OF THE QUICKLY COOLED MEAT, ELECTROSTIMULATION CONSTITUTES A BENEFICIAL METHOD. FAVOURABLE PARAMETERS FOR THE ELECTROSTIMULATION OF MUTTON AND BEEF ARE DISCUSSED.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1984-0175
  • Languages: German
  • Publication date: 1983
  • Source: Source: Luft Kältetech.
    vol. 19; n. 2; 83-84; 7 fig.; 1 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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