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Titolo:
Factors affecting beef palatability - farmgate to chilled carcass
Autore:
Ferguson, DM; Bruce, HL; Thompson, JM; Egan, AF; Perry, D; Shorthose, WR;
Indirizzi:
Food Sci Australia, Cooperat Res Ctr Cattle & Beef Qual, Tingalpa DC, Qld 4173, Australia Food Sci Australia Tingalpa Qld Australia 4173 pa DC, Qld 4173, Australia Univ New England, Sch Rural Sci & Nat Resources, Armidale, NSW 2351, Australia Univ New England Armidale NSW Australia 2351 rmidale, NSW 2351, Australia Univ New England, NSW Agr, Beef Ind Ctr, Armidale, NSW 2351, Australia Univ New England Armidale NSW Australia 2351 rmidale, NSW 2351, Australia
Titolo Testata:
AUSTRALIAN JOURNAL OF EXPERIMENTAL AGRICULTURE
fascicolo: 7, volume: 41, anno: 2001,
pagine: 879 - 891
SICI:
0816-1089(2001)41:7<879:FABP-F>2.0.ZU;2-7
Fonte:
ISI
Lingua:
ENG
Soggetto:
MODELING POSTMORTEM TENDERIZATION; VOLTAGE ELECTRICAL-STIMULATION; DARK CUTTING BEEF; LONGISSIMUS MUSCLE; PROTEASE ACTIVITY; CALCIUM-CHLORIDE; LAMB CARCASSES; YOUNG BULLS; TENDERNESS; CATTLE;
Tipo documento:
Review
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
118
Recensione:
Indirizzi per estratti:
Indirizzo: Ferguson, DM Food Sci Australia, Cooperat Res Ctr Cattle & Beef Qual, POB 3312, Tingalpa DC, Qld 4173, Australia Food Sci Australia POB 3312 TingalpaQld Australia 4173 ralia
Citazione:
D.M. Ferguson et al., "Factors affecting beef palatability - farmgate to chilled carcass", AUST J EX A, 41(7), 2001, pp. 879-891

Abstract

The potential eating quality of beef is set by the intrinsic structural and compositional characteristics of muscle. However, the extrinsic factors that prevail during the production of the animal, slaughter and processing of its carcass and finally, cooking can produce changes in these structural and compositional characteristics that ultimately manifest as large variations in beef palatability. The conditions that apply in the 24-48 h immediately before and after slaughter are recognised as having the largest influence on beef palatability. This review specifically examines the critical pre- and post-slaughter factors and discusses their putative effects on biochemical and physical changes in muscle and the consequences to beef palatability. Areas for future research within this domain are also discussed.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 25/11/20 alle ore 18:46:58