Meat Quality Kinetics during Beef Carcass Chilling

P. MALLIKARJUNAN, G. S. MITTAL

Research output: Contribution to journalArticlepeer-review

11 Scopus citations

Abstract

Kinetic models for changes in muscle pH and beef quality, based on press juice and puncture strength, were determined during beef carcass chilling. Changes in quality of Longissimus dorsi muscle during chilling were determined and modeled using reaction kinetics and Eyring's absolute reaction rate theory. The pH and press juice followed first order reaction kinetics while puncture strength did not follow any specific reaction order. Enthalpy and entropy of activation for changes in the quality indices were calculated.

Original languageEnglish (US)
Pages (from-to)291-294
Number of pages4
JournalJournal of food science
Volume59
Issue number2
DOIs
StatePublished - Mar 1994

Keywords

  • beef carcass
  • chilling
  • kinetics
  • press juice
  • puncture strength

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