Techniques to reduce the temperature of beef muscle early in the post mortem period – a review

@inproceedings{Jacob2014TechniquesTR,
  title={Techniques to reduce the temperature of beef muscle early in the post mortem period – a review},
  author={Robin H Jacob and David L Hopkins},
  year={2014}
}
A review of the literature was conducted on the effects of high temperature and low pH (HTLP) on meat quality, with a focus on interventions that increase the rate of cooling post slaughter. HTLP can potentially change meat tenderness, water-holding capacity and colour due primarily to protein denaturation during the first 5 h post mortem. Deep muscles in large carcasses are susceptible to HTLP when cooled conventionally. Ante mortem and post mortem solutions that increase the rate of carcass… CONTINUE READING

Citations

Publications citing this paper.
SHOWING 1-9 OF 9 CITATIONS

References

Publications referenced by this paper.
SHOWING 1-10 OF 121 REFERENCES

The effect of lairage time on consumer sensory

JM, DW Pethick
  • 2005
VIEW 8 EXCERPTS
HIGHLY INFLUENTIAL

Induction of heat

AD Ross, WL Bryden, W Bakau, LW Burgess
  • 1989
VIEW 5 EXCERPTS
HIGHLY INFLUENTIAL

The effect of hot-boning on glycolysis in beef muscle.

  • Journal of the science of food and agriculture
  • 1977
VIEW 5 EXCERPTS
HIGHLY INFLUENTIAL

Similar Papers

Loading similar papers…