Prerigor PowerPoint PPT Presentations
All Time
Recommended
salt and CO2 in contact with hot meat within 90 minutes postmortem. Fresh Sausage Links ... Postmortem Effects on WHC. Net charge effect. repulsion or ...
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delay of onset time for prerigor (hot) boning/salting. Delay ... chelate Fe , Mg , etc. specific protein effect' pyrophosphates. Processing Effects on WHC ...
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trimmings - higher quality cuts, whole cows (except tenderloins) ... fresh sausage (color) Combo Bin of Fresh Pork Bellies. Single-Ribbed Bellies (on right) ...
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Muscle requires a high energy level to operate the contractile apparatus ... because there is very little reserve of energy in the muscle to keep it pliable. ...
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trimmings - higher quality cuts, whole cows (except tenderloins) ... Whole breasts (white meat) - uncured roasts. Thigh meat (dark meat) - cured Turkey hams ...
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if stressed (exercise, fasting, hot or cold T, fear) glycogen ... prerigor freezing (thaw rigor) Beef. Cold shortening. rapid chilling. rapid contraction ...
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