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Very 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

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