In:
Journal of Food Science, Wiley, Vol. 51, No. 3 ( 1986-05), p. 766-768
Kurzfassung:
The objective of this study was to determine whether cold shortening affects porcine muscles with the intention of evaluating optimum chilling conditions for hot‐boned pork. Fast chilling of the porcine M. longissimus below 10°C increased purge with little effect on toughness. The fast fall of pH induced by electrical stimulation at prevailing body temperatures has been associated with PSE characteristics. Rapid chilling may reduce or prevent this effect. Electrical stimulated/cold‐boned loin segments exhibited higher levels of purge than those which were electrical stimulated/hot‐boned and chilled rapidly. Cooking losses were not effected by hot‐boning or electrical stimulation.
Materialart:
Online-Ressource
ISSN:
0022-1147
,
1750-3841
DOI:
10.1111/jfds.1986.51.issue-3
DOI:
10.1111/j.1365-2621.1986.tb13929.x
Sprache:
Englisch
Verlag:
Wiley
Publikationsdatum:
1986
ZDB Id:
2006705-7
