Beef supraspinatus muscles were chilled below zero within 4-5 hours post mortem allowing the external part of the muscles to become frozen. The aim was to evaluate if rapid hardening, by freezing, of the muscle surface was effective in preventing cold-shortening in hot boned Very Fast Chilled muscle. Muscle shortening, tenderness and other quality traits were evaluated up to 7 day storage period. Results were compared with muscles taken from the other side of the carcasses which were slowly chilled.
Freezing as a tool to prevent cold-shortening in the VFC process
LOSCHI, Anna Rita;
1998-01-01
Abstract
Beef supraspinatus muscles were chilled below zero within 4-5 hours post mortem allowing the external part of the muscles to become frozen. The aim was to evaluate if rapid hardening, by freezing, of the muscle surface was effective in preventing cold-shortening in hot boned Very Fast Chilled muscle. Muscle shortening, tenderness and other quality traits were evaluated up to 7 day storage period. Results were compared with muscles taken from the other side of the carcasses which were slowly chilled.File in questo prodotto:
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