ShareVery fast chilling of beef and tenderness: a report from an European Union concerted action.
Author(s) : JOSEPH R. L.
Type of article: Article
Summary
For beef this process consists in cooling at -1 deg C, 5 hours postmortem. The conditions required for doing so create large variations in the physical and biochemical parameters of meats. Particular attention was given in the study to the role of calcium ions freed from muscle fibers by the effect of refrigeration. The outlook for applications of ultra-rapid cooling is considered.
Details
- Original title: Very fast chilling of beef and tenderness: a report from an European Union concerted action.
- Record ID : 1998-0355
- Languages: English
- Source: Meat Sci. - vol. 43 - n. suppl.
- Publication date: 1996
Links
See other articles in this issue (3)
See the source
Indexing
- Themes: Meat and meat products
- Keywords: Tenderness; Meat; Rapid chilling; Beef; Europe
-
Effects of blast chilling and postmortem calciu...
- Author(s) : MCFARLANE B. J., UNRUH J. A.
- Date : 1996
- Languages : English
- Source: Can. J. Anim. Sci. - vol. 74 - n. 8
View record
-
Rapid chilling of light lamb carcasses results ...
- Author(s) : JAIME I., BELTRAN J. A., CENA P., RONCALES P.
- Date : 1993
- Languages : English
- Source: Sci. Aliments - vol. 13 - n. 1
View record
-
Very fast chilling: un processo di refrigerazio...
- Author(s) : TREVISANI M., LOSCHI A. R., SEVERINI M.
- Date : 1999/06
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 38 - n. 382
View record
-
Rapid chilling for lamb.
- Author(s) : JAIME I., BELTRAN J. A., CENA P., RONCALES P.
- Date : 1992
- Languages : English
- Source: Meat int. - vol. 2 - n. 9-10
View record
-
THE REFRIGERATED PRESERVATION OF MEAT.
- Author(s) : LOMBARDO Y MATA G.
- Date : 1981
- Languages : Spanish
- Source: An. Col. Ofic. Vet. - vol. 38
View record