International Journal of Food Science & Technology · 1985 · 17 citations · 6 references
AgricultureAnimal SciencesFood ScienceFood PreservationMeat InspectionMeat ScienceMeat PreservationMeat ProcessingMeat QualityMeat SpoilageMeat TendernessMuscle StructureCarbon DioxideChilled Meat StorageChilling RateChilling TimeMeat ChillingMeat Cold StorageMeat FreezingSarcomere Structure
Abstract The effect of carbon dioxide chilling on drip, appearance and sarcomere length was investigated by cooling hot beef semifendinmu muscles from one end with solid carbon dioxide, thus obtaining a range of cooling rates covering carbon dioxide and conventional chilling within single muscles. Drip ranged from 3 to 12% and correlated with the chilling rate except where freezing and subsequent thawing occurred. Statistically significant differences in appearance were found but are commercially unimportant. Sarcomere length and cooling rate were found to be unrelated but this may be due to limitations in the apparatus used.
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Changes in the colour and opacity of meat
Douglas B. MacDougall · Food Chemistry · 1982 · 338 citations
The ultra rapid chilling of pork
S.J. James, A Gigiel, W R Hudson · Meat Science · 1983 · 60 citations