The ultra rapid chilling of pork

James, S. Jill; Gigiel, A; Hudson, W R

doi:10.1016/0309-1740(83)90054-2

Cited by 52 publications

(9 citation statements)

References 18 publications

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“…However, James et al (1983) found rapidly frozen (-30°C at 1 m/second airflow) pork loins and carcasses were tougher than controls (0°C at 5 m/second). It has been demonstrated that rabbit muscle, which is composed primarily of white fibers, does not cold shorten .…”

Section: Mechanis M For Cold Shortenin Gmentioning

confidence: 78%

Postmortem Changes during Conversion of Muscle to Meat

Pearson

1989

Muscle and Meat Biochemistry

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Section: Mechanis M For Cold Shortenin Gmentioning

confidence: 78%

Postmortem Changes during Conversion of Muscle to Meat

Pearson

1989

Muscle and Meat Biochemistry

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“…At high chilling rates, the degree of protein denaturation is lower, resulting in less shrinkage of myofibrils and consequently in a lower amount of drip (51). However, if chilling is too fast, drip loss increases due to cold-shortening (61) or to partial freezing of the outside of the carcass (24). The chilling rate is especially important for muscles with slow (0.001 pH unit/min) or intermediate (0.01 pH-unit/min) rates of glycolysis.…”

Section: Determinants Of Water-holding Capacitymentioning

confidence: 99%

The water‐holding capacity of fresh meat

Hertog‐Meischke

Laack

Smulders

1997

Veterinary Quarterly

118

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Several aspects of the water-holding capacity of fresh meat are discussed. After some compositional and structural characteristics of muscle are outlined, special attention is paid to post mortem muscle physiology and related mechanisms of fluid loss from meat. Finally, determinants of water-holding capacity (physiological factors, rearing conditions and processing factors) are described. From this review it can be concluded that the water-holding capacity and the subsequent drip loss are complex attributes of meat which are influenced by factors in the whole meat production chain. However, the effects of many factors, such as rearing conditions, administration of growth promoters, feed, and ageing of meat, are still not clear. To be able to optimize and control the water-holding capacity of meat, it is important to have information about the effects of each processing factor and the basic mechanisms involved. Once these mechanisms are known, the influence of biological and technological factors will be more predictable and more easy to control. Veterinarians can play an important role in this.

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“…Drip from liver and from muscle may differ because of differences in structure and function of striated muscle and liver. George et al (1980) report that 4.2% muscle is extracellular space while James et al (1983) find about 10%. Warriss (1977) reports a capillary volume of 1.6% for muscle.…”

Section: Introductionmentioning

confidence: 99%

Quantitation and Characterization of Drip from Frozen‐Thawed and Refrigerated Pork Liver

Strange

1987

Journal of Food Science

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Drip from fresh (F), refrigerated (R‐S), and frozen and thawed (F‐T) vacuum packaged pork liver slices was characterized by blood or plasma content, enzymatic activity, protein content and SDS‐PAGE patterns. Amount of drip from F and R‐S liver slices was 2.2% and contained 40% blood. F‐T increased drip but the amount depended on the number of F‐T cycles. F‐T drip contained 28% plasma. Enzymatic activity was higher for F‐T drip but protein content was about the same. SDS‐PAGE protein patterns of drip resembled patterns of model liver‐blood mixtures but variations were evident due to storage conditions.

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The ultra rapid chilling of pork

Cited by 52 publications

References 18 publications

Postmortem Changes during Conversion of Muscle to Meat

Postmortem Changes during Conversion of Muscle to Meat

The water‐holding capacity of fresh meat

Quantitation and Characterization of Drip from Frozen‐Thawed and Refrigerated Pork Liver

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