ShareUltrastructural findings on the skeletal muscles of pigs following ultrarapid chilling in the initial phase of meat maturation.
Author(s) : FELDHUSEN F., KONIGSMANN D., KAUP F. J., et al.
Type of article: Article
Summary
Quick-freezing of muscle surface with normal glycolysis during rapid chilling, results in significant deterioration in the ultrastructure, retraction of sarcomere and displacement of sarcoplasma. In muscles with accelerated glycolysis, there is no significant difference between muscle ultrastructure, prior to and after rapid chilling.
Details
- Original title: Ultrastructural findings on the skeletal muscles of pigs following ultrarapid chilling in the initial phase of meat maturation.
- Record ID : 1993-0306
- Languages: English
- Source: Meat Sci. - vol. 31 - n. 4
- Publication date: 1992
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Indexing
- Themes: Meat and meat products
- Keywords: Muscle; Meat; Rapid chilling; Chilling; Pork
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