Meat quality kinetics during beef carcass chilling
1994
Mallikarjunan, P. | Mittal, G.S.
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 kinetics while puncture strength did not follow any specific reaction order. Enthalpy and entropy of activation for changes in the quality indices were calculated.
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