Bilateral Temperature Asymmetry in the Loin of the Bovine Carcass
作者:
T. P. RINGKOB,
R. L. RUSSELL,
D. R. SWARTZ,
L. A. PAGEL,
M. E. HOENECKE,
B. B. MARSH,
期刊:
Journal of Food Science
(WILEY Available online 1989)
卷期:
Volume 54,
issue 1
页码: 11-14
ISSN:0022-1147
年代: 1989
DOI:10.1111/j.1365-2621.1989.tb08555.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
ABSTRACTConflicting claims of the effects of early postmortem electrical stimulation on the temperature and cooling rate of beef were investigated, using an improved method of temperature measurement and a precise alternation of sides receiving the treatment. No stimulation effect on temperature was detected, but a consistent laterality effect was observed, the right loin on average being almost 2°C warmer than the left at 3 hr postmortem regardless of prior unilateral or bilateral stimulation. This temperature difference appears to be a localized phenomenon due to the asymmetric distribution and “tightness” of the kidney fat overlying the interior surface of the central loin
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