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Freezing as a tool to prevent cold-shortening in the very fast chilling process.

Congélation : un outil pour prévenir le raccourcissement dû au froid pendant la réfrigération très rapide.

Auteurs : TREVISANI M., LOSCHI A. R., SEVERINI M.

Type d'extrait : Chapitre d'ouvrage

Résumé

Beef supraspinatus muscles were chilled below zero within 4-5 hours postmortem allowing the external part of the muscles to become frozen. The aim was to evaluate if rapid hardening, by freezing, of the muscle surface was effective in preventing cold-shortening in hot boned very fast chilled muscles. Muscle shortening, tenderness and other quality traits were evaluated up to 7 days storage period. Results were compared with muscles taken from the other side of the carcasses which were slowly chilled. When freezing occurred in very fast chilling process, the external part of the muscles reduced muscle shortening, tenderness was similar or even better than with the slow chilling system.

Détails

  • Titre original : Freezing as a tool to prevent cold-shortening in the very fast chilling process.
  • Identifiant de la fiche : 2000-0811
  • Langues : Anglais
  • Source : Very fast chilling in beef. 1. Peri-mortem and the chilling process. 2. Muscle to meat. 3. Eating quality. Concerted Action CT94-1881.
  • Date d'édition : 02/1998
  • Disponible à la bibliothèque de l'IIF

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