By S.J. James
The chilling and freezing of meat is still an important approach of extending shelf-life and preserving caliber. in response to the paintings of the internationally-renowned meals Refrigeration and approach Engineering study Centre (FRPERC), Meat Refrigeration offers an authoritative advisor either to the impression of refrigeration on meat and top practices in utilizing it to maximise meat caliber for the shopper. subject matters contain microbiology of refrigerated meat and its impact on shelf-life, drip construction, weight-loss, and the influence of refrigeration on colour and texture. The authors speak about fundamental chilling, freezing, thawing and tempering, delivery, garage, retail demonstrate, and patron dealing with. additionally, the e-book appears at elements of procedure keep watch over, together with chapters on such matters as temperature dimension, and the layout and optimum use of refrigeration platforms.
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The chilling and freezing of meat continues to be a necessary means of extending shelf-life and protecting caliber. according to the paintings of the internationally-renowned foodstuff Refrigeration and strategy Engineering examine Centre (FRPERC), Meat Refrigeration presents an authoritative advisor either to the influence of refrigeration on meat and most sensible practices in utilizing it to maximise meat caliber for the patron.
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The two muscles studied, l. dorsi and semimembranosus, exhibit different pH fall rates, with semimembranosus having a slower pH fall than l. dorsi. 9), the hot boned semimembranosus exhibited some shortening, thus the difference 36 Meat refrigeration % Drip loss 5 4 –4°C 3 0°C 2 3°C 7°C 1 0 0 7 14 21 28 Storage time (days) Fig. , 1985). between hot and cold boning is small. The faster chilling rate in the second experiment induced even more shortening in the hot boned semimembranosus increasing drip further.
At body temperature (38 °C) the shortening can reach 40% or more of the muscle length if unopposed by the force of a load. This so-called ‘rigor shortening’ can be overcome by quite small loads and is incapable of doing much work, even at 38 °C (see Fig. 2). The effect of temperature on the duration of the chemical changes during rigor is shown in Fig. 2, using the time for half-change of ATP as Effect of refrigeration on texture of meat 47 the criterion (see second arrow in Fig. 1). From 38 °C down to 25 °C the duration increases in the manner for a normal chemical reaction (cf.
3. Here the Ca2+ is temporarily absorbed and thereby triggers the contractile explosion. This consists first of the rapid splitting of ATP to ADP and Pi (inorganic phosphate) at active centres on the myosin filaments. Then there is transduction of some of the free energy released into relative movement of the two sorts of interdigitating filaments. The process is not unlike the explosion of the petrol/air mixture in a car cylinder, when the sparking plug fires. For a crude analogy, the cylinder can be likened to the myosin filaments and the piston to the actin filaments.