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THE SHELF LIFE OF PIECES OF FRESH MEAT AS A FUNCTION OF DEGREE OF COMMINUTION.

[In German. / En allemand.]

Author(s) : BOHNSACK U., HÖPKE H. U.

Type of article: Article

Summary

SAMPLES OF 3 DIFFERENT COMMINUTION SIZES (PIECES FOR FRYING, SCHNITZEL AND MEAT CUBES) WERE STORED AT 277 K (4 DEG C) AND THEN EXAMINED MICROBIOLOGICALLY, SENSORILY AND BY MEANS OF PH MEASUREMENT, FOLLOWING THE LINES OF STAGE-BY-STAGE CONTROLS. THE RESULTS WERE AS FOLLOWS: THE SHELF-LIFE DIFFERENCES AS BETWEEN MATERIAL WITH ITS STRUCTURE LARGELY MAINTAINED AND MATERIAL CUT INTO CUBES AMOUNT TO UP TO 2 DAYS. THE GREATER SUSCEPTIBILITY OF FRESH MEAT TO SPOILAGE IS MAINLY ATTRIBUTED TO AN INCREASE IN THE SURFACE AREA AND TO THE INCREASED DAMAGE DONE TO MUSCLE FIBRILS.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1990-1483
  • Languages: German
  • Source: Fleischwirtschaft - vol. 69 - n. 9
  • Publication date: 1989/09
  • Document available for consultation in the library of the IIR headquarters only.

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