Effects of chilling hot boned meat with solid carbon dioxide
- 1 October 1985
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 20 (5) , 615-622
- https://doi.org/10.1111/j.1365-2621.1985.tb01820.x
Abstract
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.Keywords
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