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Du muscle à la viande.

Vom Muskel zum Fleisch.

Auteurs : BINKE R.

Type d'article : Article

Résumé

The palatability and technological suitability for processing are very important for meat quality. Meat research over the past few years in the fields of post mortem changes shows that meat quality is a complex and multivariate system which is influenced by many factors e.g. genotype, feeding, slaughter methodology, chilling and storage conditions. Various investigations performed in the past were used to establish a control system for the determination of meat quality after slaughter. The results show that it is possible to improve meat quality and to prevent quality defects such as PSE (pale, soft, exudative), DFD (dark, firm, dry)-meat, cold- and rigor shortening.

Détails

  • Titre original : Vom Muskel zum Fleisch.
  • Identifiant de la fiche : 2005-1347
  • Langues : Allemand
  • Source : Fleischwirtschaft - vol. 84 - n. 5
  • Date d'édition : 2004

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