Effect of Livestock Breed, Type of Skeletal Muscle,Nutritional Content and Number of Days since Slaughter on the Freezing Point of Beef, Pork, and Chicken

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  • 牛，豚ならびに鶏肉の凝固点に及ぼす品種，骨格筋の種類， 栄養成分含量ならびに屠畜からの経過日数の影響

Abstract

<p>This study aimed to investigate the effect of livestock breed, type of skeletal muscle, nutritional content and number of days since slaughter on the freezing point of samples of beef (n = 45), pork (n = 10) and chicken (n = 12). The freezing points of the beef samples, －1.05℃ (Japanese Black; feeder cattle) and －1.18℃ (fattening cattle), －1.18℃ (Crossbred; fattening cattle), and －1.08℃ (Holstein; fattening cattle), were not affected by the livestock breed or by the type of skeletal muscle. The freezing points of the pork samples were －1.13℃ (Three-way cross swine) and －1.12℃ (Berkshire). The freezing points of the chicken samples, －1.11℃ (Broiler) and －1.13℃ (Japanese old-style native), were not affected by the livestock breed or by the type of skeletal muscle, respectively. The average values of the freezing point by livestock type were: －1.12℃ for beef, －1.15℃ for pork, and －1.12℃ for chicken, with an overall average of －1.13℃ (n = 103). The freezing point was positively correlated with the moisture content of the overall sample of cut meat. When the super-chilling storage is applied to these meat, we recommend －1.0℃ as a technical temperature setting value.</p>

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Details 詳細情報について

  • CRID
    1390856583393449344
  • DOI
    10.11461/jwaras.65.3
  • ISSN
    21851670
    2185081X
  • Text Lang
    ja
  • Data Source
    • JaLC
    • KAKEN
  • Abstract License Flag
    Disallowed

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