Share

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

Author(s) : BOHNSACK U., HÖPKE H. U.

Type of article: Article

Summary

THE AUTHORS DETERMINED THE EFFECTS OF NOT ONLY THE STORAGE TEMPERATURE AND HYGIENE, BUT ALSO OF THE DEGREE OF CUT, ON MEAT, USING PORK AS EXPERIMENTAL MATERIAL. SAMPLES IN 3 DIFFERENT STATES OF CUT (MEAT FOR FRYING, SLICES OF ESCALOPES, MEAT CUBES) WERE STORED AT 277 K (4 DEG C) AND EXAMINED, IN THE FORM OF STAGE-BY-STAGE CONTROLS, MICROBIOLOGICALLY, SENSORILY AND BY MEANS OF PH MEASUREMENT. THE FOLLOWING RESULTS WERE OBTAINED: THE SHELF LIFE DIFFERENCE BETWEEN MATERIAL WITH ITS STRUCTURE LARGELY MAINTAINED, AND MATERIAL CUT INTO CUBES WERE UP TO 2 DAYS. THE GREATER SUSCEPTIBILITY TO SPOILAGE CAUSED BY THEDEGREE OF CUT IS PRIMARILY DUE TO AN INCREASE IN SURFACE AREA AND TO THE INCREASED DAMAGE TO MUSCLE FIBRILS.

Details

  • Original title: THE SHELF LIFE OF PIECES OF FRESH MEAT AS A FUNCTION OF DEGREE OF COMMINUTION.
  • Record ID : 1991-1219
  • Languages: English
  • Source: Fleischwirtschaft - vol. 70 - n. 7
  • Publication date: 1990/07
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (2)
See the source

Indexing