Texture de boeuf réfrigéré très rapidement.

Texture in very fast cooled beef.

Type d'extrait : Chapitre d'ouvrage

Résumé

Very fast cooling would be an advantage to the industry and to consumers if quality of the final product could be guaranteed. The obstacle for very fast chilling is the cold contracture of pre-rigor muscle producing tough meat after cooking. Clearly the cooling rate must be related to the rate of rigor development. In pigs and poultry, rigor development is fast and they can be exposed to very fast cooling with little or no toughening. Rigor in sheep meats and beef however is much slower and rapid chilling, even following electrical stimulation, can be rapid enough to induce shortening.

Détails

Titre original : Texture in very fast cooled beef.
Identifiant de la fiche : 2000-0822
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

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Indexation

Thèmes : Viande et produits carnés
Mots-clés : Tendreté; Ovin; Contracture due au froid; Bovin; Viande; Rigor mortis; Réfrigeration rapide; Qualité