Influencia del músculo y las temperaturas de cocinado y enfriado en la dureza instrumental de la carne
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[1] CITA
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- Localización: XVI Jornadas sobre Producción Animal: 19 y 20 de mayo de 2015, Zaragoza / Javier Álvarez Rodríguez (aut.), Begoña Panea Doblado (aut.), Jorge Hugo Calvo Lacosta (aut.), Mireia Blanco Alibés (aut.), José Alfonso Abecia Martínez (aut.), Daniel Villalba Mata (aut.), María Ángeles Latorre Górriz (aut.), Vol. 2, 2015, ISBN 978-84-606-7969-1, págs. 618-620
- Idioma: español
- Títulos paralelos:
- Effect of muscle and cooking and chilling temperatures on instrumental toughness of meat
- Enlaces
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Resumen
Twenty Angora goats were slaughtered to study the effect of cooking and chilling temperaturas on the Warner-Bratzler shear forcé. Also was study the toughness of Semitendinosus (ST), Longissimus thoracis et lumborum (LD) and Psoas major (PM). ST and LD had similar toughness (P > 0.05) while PM had lower toughess than those. There was a toughess increment from the craneal side to caudal side (P<0.05. Cooking at 80ºC would be recommeded because the toughness was intemediate and similar to that of meat cooked at 60 ºC and 70 ºC. Besides of this, toughness at 80 ºC was not influded by chilling temperatura. Following the standard procedures (70ºC), best option is chill the meat at 10 ºC because values of toughness are closer to the other cooking temperatures proposed.
