Methods of judging meat quality objectively

Ristic, M.

Methods of judging meat quality objectively

1984

Ristic, M. (Bundesanstalt fuer Fleischforschung, Kulmbach (Germany, F.R.))

German. Von den 4 bestehenden Beurteilungs-Moeglichkeiten beim Schweinefleisch : biochemische (Glykogen, Glucose, Lactat, ATP, ADP, AMP, IMP, Inosin, Hypoxanthin, R-Wert), chemische (Vollanalyse, Fettkennzahlen, Saeurezahl, Jodzahl, Aminosaeuren, Fettsaeuren, Mineralstoffe), sensorisch (Geruch, Geschmack, Aussehen), bakteriologisch (Gesamtkeimzahl, Enterobacteriaceae, Salmonellen, Clostriden, Pseudomona daceae), wird die 4. Methode -physikalische Moeglichkeiten- naeher ausgefuehrt (pH-Wert, Farbe, Safthaltevermoegen, Konsistenz, Zartheit, Kerntemperatur, Drip-Verlust, Grillverlust).

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AGROVOC Keywords

carne de cerdo color colour couleur evaluation losses measurement mesure perte ph pork viande de porc

Bibliographic information

Published in

Fleischwirtschaft (Germany, F.R.)

Volume 64 Issue 11 ISSN 0015-363X

Pagination

pp. 1340-1350

Other Subjects

Meat texture/ frying; Evaluacion; Medicion; Perdidas; Texture de la viande/ friture; Textura de la carne/ fritura

Language

German

Note

1 ill., 17 tables. Bibliography 54 ref. Summary (De)

Type

Bibliography; Summary

In AGRIS since: 1987-08-15

Format: AGRIS AP

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Methods of judging meat quality objectively

1984

AGROVOC Keywords

Bibliographic information