The temperature coefficient of beef ageing
โ Scribed by C. Lester Davey; Kevin V. Gilbert
- Publisher
- John Wiley and Sons
- Year
- 1976
- Tongue
- English
- Weight
- 414 KB
- Volume
- 27
- Category
- Article
- ISSN
- 0022-5142
No coin nor oath required. For personal study only.
๐ SIMILAR VOLUMES
The development of the microbial ยฏora speciยฎcally involved in the spoilage of sliced beef livers packaged and stored under aerobic conditions at 0 and 3 ยฐC for 14 days was studied. Changes in the pH value of the product were also determined. The possibility that pH value could be considered as a qui
The e โ ect of post rigor storage temperature on drip loss of two bovine muscles (M longissimus thoracis and M semimembranosus) was examined using 12 Dutch Friesian Holstein bulls. Drip loss of both longissimus and semimembranosus muscles was inรuenced by post rigor storage temperature. Higher storag
## Abstract Measurements have been made of the rate of pH fall postโmortem in excised beef __sternomandibularis__ muscles held in a linear temperature gradient. A minimum rate of pH fall was observed between 10 and 12ยฐC and the rate increased as the temperature was further reduced towards 0ยฐC, a ph