Hostname: page-component-669899f699-ggqkh Total loading time: 0 Render date: 2025-04-30T20:23:52.303Z Has data issue: false hasContentIssue false
  • English
  • Français

Improving muscle quality during processing

Published online by Cambridge University Press:  23 November 2017

P R Sheard
P R Sheard*
Affiliation:
University of Bristol, Div of Farm Animal Science, Langford, Bristol, BS40 5DU, United Kingdom
*
Email: [email protected]
Get access

Extract

Meat quality, including eating quality, can be modified by production factors such as breed and diet and by various processing factors considered here. Tenderness, the most important and variable aspect of meat quality, is more affected during processing and, in the UK, the major retailers normally specify the post-slaughter conditions that are applied.

Type
Invited papers
Information
Proceedings of the British Society of Animal Science , Volume 2006 , March 2006 , pp. 212
Copyright
Copyright © The American Society of International Law 2016

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

Article purchase

Temporarily unavailable

References

Sheard, P. R., Nute, G. R., Richardson, R. I., Perry, A. and Taylor, A. A. 1999. Injection of water and polyphosphate into pork to improve juiciness and tenderness after cooking. Meat Science 51: 371-376.Google Scholar
Taylor, A. (1996). Improving tenderness by electrical stimulation or hip suspension. In, Taylor, A., Raimundo, A., Severini, M. & Smulders, F.J.M. (eds.), Meat quality and meat packaging. ECCEAMST, Utrecht.Google Scholar