title: Changes of physical and chemical properties and of histological structure of meat subjected to massage under vacuum.
abstract: Differences were found in a number of attributes (pH value, changes in volume and linear dimensions, cooking loss, tenderness and water-holding capacity) between porcine muscles subjected to vacuum massage and those in non-massaged controls. Histologically there were changes in the structure of massaged muscles. The content of connective tissue in massaged meat appears to influence water-holding capacity and cooking loss to some extent.
authors: Institute of Food Technology, Warsaw Agricultural University, Grochowska 272, Poland.
authors: J
authors: J
authors: Rejt
authors: H
authors: H
authors: Kubicka
authors: A
authors: A
authors: Pisula