Table 2 Approximate processing ages of different animals Use of Electrical Stimulation to Speed Up the Aging ProcessĮlectrical stimulation (ES) is a method of accelerating the normal decline of pH onset post mortem. Animals processed older than the age indicated will have increased levels of background toughness. Table 2 shows the ideal age of animals for processing different types of meat. Post mortem aging at the resolution stage of rigor mortis helps eliminate actomyosin toughness, but not background toughness. Actomyosin or myofibril toughness: This toughness is caused by the overlap of thick and thin muscle filaments.Also, the more exercised muscles of the animal, such as shanks and shoulders, have more elastin rings regardless of age. As animals age, more elastin rings are formed. Cross links refer to elastin and collagen rings that hold muscle fibres in place. Background toughness: More cross links are found in older animals, making the meat tougher. ![]() Toughness and Ageīoth the age of the animal at the time of processing and the post mortem aging affect its toughness. Lamb and pork can also be stored longer as a wet-aged product but not quite as long as beef. Note: Wet-aged (vacuum-packaged) beef can be aged much longer (up to 30 days). ![]() For example, while stored at 1☌ (33☏), the following species would take varying amounts of time to reach approximately 80% of maximum tenderness: ![]() The overall time for dry aging carcass meats is dictated by the quality and performance of the refrigeration used, the overall condition and handling of the carcass at the time of harvesting, and the hygiene standards of the harvesting plant.
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