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- Title
Research progress on chilling methods of post-mortem carcass for livestack.
- Authors
LI Ke; LIU Junya; FU Lei; LIU Xiao; HE Xiangli; LI Junguang; ZHANG Hua; BAI Yanhong
- Abstract
The recent research and application status of chilling methods of post-mortem carcass was summarized, including the conventional chilling, spray chilling, vascular perfusion chilling, stepwise chilling and very fast chilling. Optimizing the chilling methods of post-mortem carcass in order to reduce weight loss of post-mortem carcass, improving the meat tenderness, ensuring meat quality and decreasing economic loss of meat factory have become the research hotspot in this field. Exploring the effect of stepwise chilling and very fast chilling on meat tenderness and potential mechanism, comprehensively considering the differences in carcass types and muscle fibers according to mass and shape of post-mortem carcass, adjusting the parameters of different chilling methods, applying the electrical stimulation and improving the packaging methods to guarantee the meat quality and safety will be the development trend and main research direction in the future.
- Subjects
INDUSTRIAL cooling; LIVESTOCK carcasses; MEAT quality; MEAT industry; MEAT packaging
- Publication
Journal of Light Industry, 2018, Vol 33, Issue 1, p34
- ISSN
2096-1553
- Publication type
Article
- DOI
10.3969/j.issn.2096-1553.2018.01.005