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Titre :
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Effect of pre-rigor stretch and various constant temperatures on the rate of post mortem pH fall, rigor mortis and some quality traits of excised porcine "biceps femoris" muscle strips
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Auteurs :
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M. Vada-kovacs
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Type de document :
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article/chapitre/communication
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Année de publication :
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1996
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Format :
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p.49-66
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Langues:
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= Anglais
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Catégories :
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INDUSTRIE AGRO-ALIMENTAIRE
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Mots-clés:
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VIANDE
;
PORCIN
;
PH
;
QUALITE DES ALIMENTS
;
TEMPERATURE
;
MUSCLE
;
RETRAIT
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Résumé :
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Porcine "biceps femoris" strips of 10 cm original length were stretched by 50 % and fixed within 1 hr post mortem then subjected to temperatures of 4, 15 or 36°C until they attained their ultimate pH. Unrestrained control muscle strips, which were left to shorten freely, were similarly treated. Post-mortem metabolism (pH, R-value) and shortening were recorded ; thereafter ultimate meat quality traits (pH, lightness, extraction and swelling of myofibrils) were determined.
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Source :
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Meat science, vol.42, n°1
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