Partager

Réfrigération très rapide du boeuf : mesures expérimentales.

Experimental measurements on very fast chilling of beef.

Auteurs : ARNALL D., CUTHBERTSON A., JONES S., et al.

Type d'extrait : Chapitre d'ouvrage

Résumé

The authors performed a brief evaluation of the quality of beef chilled using a very fast chilling (VFC) protocol. For each of two beef animals, a boned sirloin was chilled according to the VFC profile within a controlled rate freezer. Surface and core temperatures were monitored to ensure that the VFC criteria were met. The meat was then stored a total of 7 days from slaughter in a chill room at 1°C before being blast frozen and then thawed and cooked for a sensory panel. A control taken from the opposite hind quarter of the animal was chilled in the conventional way at the abattoir and then, after 48 hours, stored and tested with the experimental sample. The results of the sensory panel showed that there was no appreciable difference in tenderness or overall acceptability between VFC and conventionally chilled beef.

Détails

  • Titre original : Experimental measurements on very fast chilling of beef.
  • Identifiant de la fiche : 2000-0815
  • 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.

Liens


Voir d'autres extraits d'ouvrage de la même source (20)
Voir la source

Indexation