Kruchość mięsa wołowego i metody jej poprawy

Nowak, D.

Artykuł - szczegóły

Tytuł artykułu

Kruchość mięsa wołowego i metody jej poprawy

Autorzy

Nowak D.

Identyfikatory

Warianty tytułu

Tenderness of beef and methods of its improvement

Języki publikacji

Abstrakty

W artykule omówiono wpływ przemian pośmiertnych (rigor mortis, dojrzewanie) na kruchość mięsa wołowego. Przechowywanie mięsa w warunkach chłodniczych przez 10-14 dni skrusza mięso, ale tak długi czas przechowywania jest bardzo kosztowny. Dlatego stosuje się różne chemiczne, fizyczne i enzymatyczne metody zmierzające do skrócenia kruszenia mięsa.

The present work shows the influence of post mortem changes (rigor mortis, ripening) on tenderness of beef. Storage of meat in cooling conditions for 10-14 days causes meat tenderness, but such long time is very expensive. Therefore various chemical, physical and enzymatic methods to accelerate the tenderization of meat have been employed.

Słowa kluczowe

mięso wołowina kruchość stężenie pośmiertne dojrzewanie poprawa kruchości mięsa

meat beef tenderness rigor mortis ripening improvement of meat tenderness

Wydawca

Wydawnictwo SIGMA-NOT

Czasopismo

Przemysł Spożywczy

Rocznik

2009

Tom

T. 63, nr 3

Strony

38--42

Opis fizyczny

Bibliogr. 71 poz.

Twórcy

autor

Nowak D.

Wydział Nauk o Zdrowiu, UMK Collegium Medicum, Bydgoszcz

Bibliografia

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Typ dokumentu

Bibliografia

Identyfikator YADDA

bwmeta1.element.baztech-article-LOD1-0016-0027