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Publisert 2002

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Publikasjonsdetaljer

Tidsskrift : Fleischwirtschaft international , vol. 82 , p. 114–121 , 2002

Internasjonale standardnummer :
Trykt : 0179-2415

Publikasjonstype : Vitenskapelig artikkel

Bidragsytere : Hildrum, Kjell Ivar; Nilsen, Bjørg Narum; Wahlgren, Magnus

Sak : 5

Har du spørsmål om noe vedrørende publikasjonen, kan du kontakte Nofimas bibliotekleder.

Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no

Sammendrag

Restricting rigor mortis contraction of bovine M. longissimus dorsi (LD) has been studied by three different techniques: 1. wrapping with a thin polyethylene film supported with taping, 2. wrapping with a thin polyethylene film alone and 3. packaing with a commercial system (Pi-Vac(R)) that applies lateral pressure to the muscle. These techniques proved to offer possibilities for chilling hot boned-strip-loins faster without detrimental effects on tenderness. A more attractive shape for whole beef cuts as well as consumer portioned steaks from the restrained muscles was an additional benefit of all muscle restriction methods tested.