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Effets de la réfrigération classique sur la qualité du boeuf.

Effects of conventional chilling on beef quality.

Auteurs : STEEN D., UYTTERHAEGEN L., CLAEYS E., et al.

Type d'extrait : Chapitre d'ouvrage

Résumé

It has been shown several times that the very early postmortem period is very important in relation to the ultimate tenderness of beef. The pH at three hours postmortem (pH3) was proposed as a predictor for meat tenderness after ripening. Purchas (1994), reviewing the relationship concluded: some authors find an optimum tenderness for pH3 6.0-6.2, but often no relationship is found. A pH effect could be related to the extent of rate of pH decline, affecting the activity of proteolytic enzymes that play an important role in tenderisation. Earlier work as mainly concerned with Anglo-Saxon breeds of normal conformation, temperature and pH, in the study very early postmortem was studied in relation to shear-force and proteolytic activity in an experiment with 76 Belgian Blue White double muscled bulls.

Détails

  • Titre original : Effects of conventional chilling on beef quality.
  • Identifiant de la fiche : 2000-0818
  • 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
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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