[Cooling-induced contraction of mutton].

The authors studied the effects of various cooling temperatures on the tenderness of mutton. It was found that a marked increase in toughness is produced in particular by temperatures less than 10 degrees C. Measurements of the length of myomere and muscle fibres indicate the relationship between toughness and muscular contraction, contractions of more than 15-20% leading to marked losses in tenderness.

[Consistometric study of meat and meat products. 6. Comparative determination of raw sausage consistency during curing].

Comparative consistometric tests, using two different measuring methods, were applied to raw sausages in a random sampling process over a somewhat extended period of time. A close relationship (r= -0.819) was found to exist between the data obtained from a modified Höppler consistometer, on the one hand, and those measured by means of a penetrometer, on the other.

[Studies on anesthetized and unanesthetized slaughter pigs. 2. Behavior of the electrocardiogram].

Electrocardiographic tests were applied to slaughter pigs and showed continuous rise of the heart rate from anaesthetisation to the debleeding prick at which point its maximum was 86% beyond the original value. The duration of the intraventricular electric systoles was 0.290 s prior to the debleeding prick and 0.

[Studies on the muscle meat quality of swine. 3. Significance of meat temperature with special reference to transport forms].

Pork temperatures of M. longissimus were recorded from 1,010 pigs transported in different ways 45 minutes post mortem, with the following results having been obtained: 1. Following conventional transport, pork values were significantly higher than they had been following container transport (37.

[Studies on muscle-meat quality in swine. 1. Incidence of poor quality as well as influence of slaughtering and refrigeration].

The pork quality of M. longissimus dorsi of 1,010 pigs for slaughter in one pork production unit was determined on 17 slaughter days. Measurements taken for that purpose included pH 45 minutes post mortem, pork brightness 24 hours post mortem, and drip loss 24 hours post mortem.

[Studies on anesthetized and nonanesthetized slaughter swine. 1. Blood pressure].

The blood pressure of pigs for slaughter were measured. Onset of electric anaesthesia was followed by blood pressure rise of about 25 per cent. Peak values of 100 per cent in excess of the original pressure were recorded in some cases.

[Consistometric studies on meat and meat products. V. Determination of consistency of raw and smoked bacon at various temperatures of bacon].

Penetration values for the superficial (cutaneous) part of bacon in the raw state were smaller than the deeper (subcutaneous) part, because of the high connective tissue content of the superficial part. The course of the curve of penetration in relation to temperature varied within the range of 1 to 60 units in cutaneous bacon, and up to 90 units in subcutaneous bacon; penetration values increased with increasing temperature. Penetration values for the superficial and deep parts of smoked bacaon were similar to those of unsmoked bacon.