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The correlation of the extract‐release volume of stored beef with other spoilage values
Author(s) -
PEARSON D.
Publication year - 1968
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1968.tb01458.x
Subject(s) - food spoilage , volume (thermodynamics) , food science , chemistry , chromatography , biology , thermodynamics , bacteria , physics , genetics
Summary. Various relationships between the extract‐release volume (ERV) and the protein and fat contents of fresh beef are studied in relation to theoretical and other considerations. Inter‐relationships between the pH, total volatile nitrogen and the extract‐release volume of stored beef samples confirm that the drop in the filtrate volume as spoilage advances is due to changes in the protein. the correlations between the ERV and the pH values take into account the changes which occur in both the ‘reverse’prerigor and post‐rigor stages.