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Titolo:
The shear force of very-rapidly chilled lamb - 1: The effect of carcass splitting
Autore:
McGeehin, B; Redmond, GA; Sheridan, JJ; Butler, F;
Indirizzi:
TEAGASC, Natl Food Ctr, Dublin 15, Ireland TEAGASC Dublin Ireland 15TEAGASC, Natl Food Ctr, Dublin 15, Ireland Univ Coll Dublin, Dept Agr & Food Engn, Dublin 2, Ireland Univ Coll Dublin Dublin Ireland 2 ept Agr & Food Engn, Dublin 2, Ireland
Titolo Testata:
JOURNAL OF MUSCLE FOODS
fascicolo: 3, volume: 12, anno: 2001,
pagine: 185 - 195
SICI:
1046-0756(200107)12:3<185:TSFOVC>2.0.ZU;2-G
Fonte:
ISI
Lingua:
ENG
Soggetto:
POSTMORTEM GLYCOLYTIC RATE; BEEF TENDERNESS; ELECTRICAL-STIMULATION; TEMPERATURE; MUSCLE;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
24
Recensione:
Indirizzi per estratti:
Indirizzo: Sheridan, JJ TEAGASC, Natl Food Ctr, Dublin 15, Ireland TEAGASC Dublin Ireland 15 Natl Food Ctr, Dublin 15, Ireland
Citazione:
B. McGeehin et al., "The shear force of very-rapidly chilled lamb - 1: The effect of carcass splitting", J MUSCLE F, 12(3), 2001, pp. 185-195

Abstract

The effect on tenderness of splitting lamb carcasses longitudinally under very rapid chilling conditions was investigated. Whole (unsplit) and split carcasses were chilled in very-rapid chilling conditions (-20C for 3.5 h followed by chilling at 4C for 20.5 h) and conventional chilling conditions (4C for 24 h), giving a total of four treatments. Loin (M. longissimus thoracis et lumborum) shear force was measured at I and 5 days postmortem by Warner-Bratzler shear force measurement. By 5 days postmortem, split carcasseswere not different (P>0.05) in shear force to unsplit carcasses when conventionally chilled but differences (P<0.05) were present between unsplit andsplit carcasses when very-rapidly chilled (57.7 N vs 41.5 N, respectively).

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 30/03/20 alle ore 10:16:22