Very fast chilling was applied to three young bull sternomandibularis muscles excised shortly after to determine its effect on the quality of meat. Severe shortening as well as an increase in circumference of fast chilled muscles was observed. This led to higher cooking loss and shear force values. The contribution of the connective tissue ti toughness in these contracted muscles mighnot be counteracted by ageing.
Effects of Very Fast Chilling and hot boning on muscle shortening and quality of beef.
LOSCHI, Anna Rita;
1998-01-01
Abstract
Very fast chilling was applied to three young bull sternomandibularis muscles excised shortly after to determine its effect on the quality of meat. Severe shortening as well as an increase in circumference of fast chilled muscles was observed. This led to higher cooking loss and shear force values. The contribution of the connective tissue ti toughness in these contracted muscles mighnot be counteracted by ageing.File in questo prodotto:
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