Several factors after breeding phase are able to improve or reduce meat quality. The transformation of muscle into meat, operated by protease (calpain, cathepsin and caspase), requires specific timing and right chilling regime, neither too fast nor too slow, in order to obtain a product with the characteristics asked by consumers. In the main meat producers countries, several technologies able to improve meat quality, reduce microbial contamination and extend shelf life have been developed and applied. Despite some of these technologies are not allowed in EU, we import meat produced through using them from extra-EU countries. To produce high quality meat, is therefore necessary to optimize every step of the process and exploit, as much as possible, the best available technologies allowed by European standards, first of all the aging.
|Titolo:||Fattori condizionanti la qualità delle carni bovine nelle fasi successive all’allevamento e tecnologie per migliorarla|
BALDI, GIANLUCA (Primo)
COMPIANI, RICCARDO (Secondo)
SGOIFO ROSSI, CARLO ANGELO (Ultimo)
|Settore Scientifico Disciplinare:||Settore AGR/15 - Scienze e Tecnologie Alimentari|
|Data di pubblicazione:||2012|
|Appare nelle tipologie:||01 - Articolo su periodico|