Cook, Freeze, Shear â the Quest for the Best Sequential Arrangement

M.R.L. Scheeder; M. MÃ¼ller Richli

Cook, Freeze, Shear â the Quest for the Best Sequential Arrangement

äº63rd International Congress of Meat Science and Technology

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M.R.L. Scheeder

M.R.L. Scheeder ¹School of Agricultural, Forest and Food Science, Bern University of Applied Sciences, Zollikofen, Switzerland
²SUISAG, CH-6204 Sempach, Switzerland; martin.scheeder@bfh.ch

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M. MÃ¼ller Richli

M. MÃ¼ller Richli ¹School of Agricultural, Forest and Food Science, Bern University of Applied Sciences, Zollikofen, Switzerland
²SUISAG, CH-6204 Sempach, Switzerland; martin.scheeder@bfh.ch

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Page Range:: 307â308

DOI:: https://doi.org/10.3920/9789086868605_131

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In order to develop a routine method and a standardized protocol for measuring cook loss and shear force as new quality traits in the Swiss pig breeding scheme, the effect of freezing either the fresh or the cooked samples was investigated and compared with results from samples not being frozen at any state. The Correlations of cook loss and shear force of non- frozen samples with samples frozen raw, before cooking, were lower than with samples stored frozen after cooking. These results indicate that the samples should not be frozen before measuring the cook loss, but better be stored frozen in a cooked state before performing the shear force measurement.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

ISBN:: 9789086868605

åºçç¤¾:: Wageningen Academic

å°å·åºçæ¥æ:: 15 Nov 2017

Subjects
- Life Sciences

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Cook, Freeze, Shear â the Quest for the Best Sequential Arrangement

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