Share

Very fast chilling: very fast chilling and conventional chilling in comparison with regard to quality aspects.

Very fast chilling: Ultrarasche Kühlung und konventionelle Kühlung im Vergleich ihrer Einflüsse auf Qualitätsmerkmale.

Author(s) : HONIKEL K. O., JOSEPH R.

Type of article: Article

Summary

The term 'very fast chilling' is used when each part of a muscle reaches 0 °C within 5 hours post mortem, without freezing in any other part except 2 to 3 mm below the surface. This can only be achieved in hot deboned muscles and in lamb and small calf carcasses. During very fast chilling, Ca²+ ions are set free from cellular substructures. They cause in some parts super contractions which lead in other parts to stretching or rupture of myofibres. Meat gets tender earlier. The drip loss also increases. Besides the mechanical action, Ca²+ ions also stimulate enzymic action which contributes to the enhancement of tenderness.

Details

  • Original title: Very fast chilling: Ultrarasche Kühlung und konventionelle Kühlung im Vergleich ihrer Einflüsse auf Qualitätsmerkmale.
  • Record ID : 2003-0286
  • Languages: German
  • Source: Fleischwirtschaft - vol. 82 - n. 3
  • Publication date: 2002/03
  • Document available for consultation in the library of the IIR headquarters only.

Links


See the source

Indexing