Efecto del tiempo de congelación sobre la textura de la carne en corderos tipo ternasco

• P. Monge ^[1] ; E. Muela ^[1] ; J.L. Olleta ^[1] ; M.M. Campo ^[1] ; I. Medel ^[1] ; C. Sañudo ^[1] ; J.A. Beltrán ^[1]
  1. [1] Universidad de Zaragoza

     Universidad de Zaragoza

     Zaragoza, España

     
• Localización: XV Jornadas sobre Producción Animal: 14 y 15 de mayo de 2013, Zaragoza / Jorge Hugo Calvo Lacosta (aut.), Isabel Casasús Pueyo (aut.), Margalida Joy Torrens (aut.), Javier Álvarez Rodríguez (aut.), Luis Varona Aguado (aut.), Begoña Panea Doblado (aut.), Carlos Calvete Margolles (aut.), Joaquim Barcells Teres (aut.), Vol. 2, 2013, ISBN 978-84-695-7684-7, págs. 703-705
• Idioma: español
• Títulos paralelos:
  • Effect of frozen storage duration and display on lamb texture
• Enlaces
  • Texto Completo Libro  1 (pdf)   2 (pdf) 
• Resumen

  • The effect of several duration times of freezing (1, 9, 15 and 21 months) and three different lengths of display (0, 3 and 6 days) upon texture was evaluated in four batches of 8 carcasses of Rasa Aragonesa breed. Analyses were assessed in the muscle Longissimus dorsi. The measurements were taken in fresh meat, in thawed meat and at three times of display. The results showed that the storage duration had a more pronounced effect on display than did storage duration. The toughest samples were the thawed at 0 day of display but these samples were the tenderest at 6 day of display.