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Etudes sur la réfrigération très rapide des quartiers arrière de boeuf.

Trials of the very fast chilling of beef hindquarters.

Auteurs : CUTHBERTSON A., OWEN M. G., JONES S. T., et al.

Type d'extrait : Chapitre d'ouvrage

Résumé

Trials have been undertaken to evaluate the relationship between chill rate and eating quality in hindquarters of beef. Hindquarters from a total of 17 hot carcases were chilled using three chill regimes designed to bring the temperature of the deep meat in the sirloin to 1 °C within 4, 6 and 8 hours. For each of these three chill rates the temperature was not permitted to drop below -2 °C at a depth of 1 cm into the sirloin. Twelve further hindquarters were chilled at faster rates which had considerably larger depths of freezing. The sirloins, and samples from the leg of the quarter, were presented to a sensory panel for comparison with considerately chilled controls. No significant loss of tenderness was seen in any of the samples. However the expected decrease in weight loss from the very fast chilling treatments was also not apparent.

Détails

  • Titre original : Trials of the very fast chilling of beef hindquarters.
  • Identifiant de la fiche : 2000-0816
  • 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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