Improving the tenderness of hot boned beef muscles - Restriction methods of rigor mortis contraction can reduce the effects of cold shortening
Publikasjonsdetaljer
Tidsskrift : Fleischwirtschaft international , vol. 82 , p. 114–121 , 2002
Internasjonale standardnummer
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Trykt
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0179-2415
Publikasjonstype : Vitenskapelig artikkel
Sak : 5
Lenker
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DATA
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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.