Premium
Spontaneous heating in meat
Author(s) -
JARVIS H. F. T.
Publication year - 1970
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.1365-2621.1970.tb01542.x
Subject(s) - adiabatic process , food science , degree (music) , chemistry , zoology , biology , thermodynamics , physics , acoustics
Summary. The heat released in biochemical reactions immediately after slaughter apparentlyraises the carcasstemperatureinitially by a degree or two Centigrade. No further significant heat is produced in small samples, kept under near‐adiabatic conditions at various ambient temperatures, until bacterial numbers reach 10 9 /g. Treatment of samples with antibiotics and restriction of oxygen supply reduce heat production. the release of heat by a putrid carcass is unlikely to affect the temperature of adjacent meat significantly, and in no circumstances could frozen meat that is not putrid produce sufficient heat to thaw itself.