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Etudes expérimentales sur la réfrigération très rapide de muscles de boeuf : compilation des résultats et conclusions.

Exploratory experiments on very fast chilling of beef muscle: a survey of results with conclusions.

Auteurs : DEMEYER D., STEEN D., CLAEYS E.

Type d'extrait : Chapitre d'ouvrage

Résumé

The preliminary experiments presented suggest that very fast chilling of isolated beef muscles toughens beef, probably due to cold shortening and/or cold toughening. In some experiments, evidence was obtained for an increased rate of protein fragmentation, associated with increased release of calcium and increased m-calpain activity. Any tenderizing effect however of such changes seems to be overcome by cold shortening and/or toughening. Associated defects of moisture binding capacity were also observed.

Détails

  • Titre original : Exploratory experiments on very fast chilling of beef muscle: a survey of results with conclusions.
  • Identifiant de la fiche : 2000-0819
  • 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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