USE OF WATER-SOLUBLE PHOSPHATES TO CONTROL PSE CONDITION IN MUSCLE PRODUCTS

A method for controlling PSE (pale, soft, exudative) condition in meat muscle products is disclosed. A phosphate solution is injected into the animal muscle early post-mortem period after slaughter, prior to the onset of rigor mortis in the muscle. Cette invention est un procédé destiné à lutter con...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	HENSON, LULU, S, LAMKEY, JAMES, W, FENNEWALD, KEVIN, J, GERRARD, DAVID
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	A method for controlling PSE (pale, soft, exudative) condition in meat muscle products is disclosed. A phosphate solution is injected into the animal muscle early post-mortem period after slaughter, prior to the onset of rigor mortis in the muscle. Cette invention est un procédé destiné à lutter contre l'état pale, mou et exsudatif des muscles de boucherie. En l'occurrence, peu après l'abattage, on injecte dans le muscle de l'animal une solution phosphatique, avant la rigidité cadavérique du muscle.