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Effects of chilling hot boned meat with solid carbon dioxide
Author(s) -
GIGIEL A. J.,
SWAIN M. V. L.,
JAMES S. J.
Publication year - 1985
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.1365-2621.1985.tb01820.x
Subject(s) - carbon dioxide , sarcomere , chemistry , food science , materials science , biology , organic chemistry , myocyte , endocrinology
Summary The effect of carbon dioxide chilling on drip, appearance and sarcomere length was investigated by cooling hot beef semifendinmu muscles from one end with solid carbon dioxide, thus obtaining a range of cooling rates covering carbon dioxide and conventional chilling within single muscles. Drip ranged from 3 to 12% and correlated with the chilling rate except where freezing and subsequent thawing occurred. Statistically significant differences in appearance were found but are commercially unimportant. Sarcomere length and cooling rate were found to be unrelated but this may be due to limitations in the apparatus used.