Grafik: Schleusener Schlachten & Zerlegen Slaughtering & Jointing male gekennzeichnet: gerin-ger Gehalt an Phosphaten und Glykogen in der Muskulatur sowie niedriger pH-Wert. Sein Wert sinkt umso stärker ab, je mehr Glykogen in der Musku-latur vorhanden war, bzw. er liegt um so höher, wenn zum Zeitpunkt der Starre nur rela-tiv wenig Glykogen vorliegt. Beeinflusst wird dadurch vor allem das Wasserbindevermö-gen. Im Fleisch, das vor Eintritt des Rigor mortis eingefroren wird, sind die biochemischen Prozesse unterbunden. Das Fleisch ist während der Toten-starre zäh und hart und hat ein schlechtes Wasserbindevermögen. Fleischreifung Nach Lösen der Totenstarre kommt es zur Fleischreifung. Sie wird gewöhnlich bei Tem-peraturen zwischen 3 und 7° C meist im Kühlraum durchge-führt. Höhere Temperaturen beschleunigen das Reifen, niedrigere verlangsamen es. In mangelhafte Säuerung hoher End- pH-Wert DFD Muskel (dark, firm, dry) allmähliche Säuerung normaler Muskel überstürzte Säuerung rascher pH-Wert- Abfall, PSE-Muskel (pale, soft, exudative) Verlauf des pH-Wertes nach dem Schlachten / Course of the pH value after slaughter Regionen mit hohen Außentemperaturen kommt es zu einer beschleunigten Reifung. Ohne Kühlung muss dort Fleisch zügig an den Verbrau-cher gelangen. Das Fleisch ist ratures. The meat is tough and hard during the rigor mortis and has poor water holding capacity. Meat maturation After rigor mortis, the meat starts to mature. It usually oc-curs at temperatures between 3 and 7°C in the chill room. Higher temperatures accele-rate the maturing, and lower temperatures slow it down. De-pending on the species of ani-mal, the meat is either reddish brown or grey white. What is of particular importance is the formation of meat flavour, i.e. the formation of pleasant taste and smell. The maturing pro-cess lasts for about five days in beef and mutton and in other animal species; the maturing of the meat is usually unpro-blematic. What can mature is whole carcases (small animals, sides or quarters), and even cuts after boning. When cuts are matured, the pieces are usually vacuum-packed in film (shrink film) are then stored for a certain period. The advan-tage of maturing in vacuum packs is that the products cool more quickly. There is no or only slight loss of juice. Cold shortening This can occur when the tem-perature falls to less than 14°C inadequate acidification high final pH value DFD muscle (dark, firm, dry) gradual acicification normal muscle rash acidification rapid pH drop PSE muscle (pale, soft, exudative) in the early phase of post-mortem processes in cattle and sheep. This type of meat is tough and hard after heat treatment. Electro-stimulation is recommended to prevent cold shortening. Thaw rigor This happens immediately af-ter the frozen meat begins to thaw; a problem that does not occur when meat is chopped in its frozen state. An effective tool to prevent the emergence of thaw rigor is salting of hot meat before freezing. Putrefaction This is observed when the body temperature is not re-moved quickly enough when there is insufficient cooling and one of its main features is a sour smell and taste. In slaughtered animals, which are generally cooled after slaughter, this deficiency is practically non-existent. In game and poultry, putrefaction can be observed if cooling is not possible or there is insuf-ficient cooling. DFD meat The term comes from English and means dark, firm and dry. The condition occurs in cattle and pigs. The texture of the flesh is gluey. It is believed, SM-140 UltraSharp Professionelles Schleifen und polieren Schneller, materialschonender Anschliff auf dem wasser-gekühlten 34 5/2015 Schleifband Bestes Schleifergebnis durch Polierscheibe für höchste Ansprüche Robust dank Edelstahlgehäuse www.dick.de Messer . Werkzeuge . Wetzstähle . Schleifmaschinen
FT_05_2015
To see the actual publication please follow the link above