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Réfrigération très rapide : état de l'art.

Recapitulation on the status of very fast chilling.

Auteurs : DRANSFIELD E.

Type d'extrait : Chapitre d'ouvrage

Résumé

Although fast cooling can bring about tender meat, variability in tenderness is increased and the industry is unlikely to implement such a process which has few other advantages. Rigor development appears to be a key mechanism in the process and future work should be concentrated in this area. A basic lack of understanding concerns texture itself. Authors are unaware of the precise origins of the unique texture of meat. They should attempt to identify the structural origins of meat texture, possibly by extending the research programme in that direction.

Détails

  • Titre original : Recapitulation on the status of very fast chilling.
  • Identifiant de la fiche : 2000-0840
  • 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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