ShareModern hot-, warm- and cold-boning technologies and their effects on the characteristics of fresh meat.
Moderne Zerlegetechniken: "hot-, warm- und cold-boning" und die Auswirkungen auf Frischfleischcharakteristika.
Author(s) : SMULDERS F. J. M., LAACK R. L. J. M. van
Type of excerpt: Other
Summary
This article describes the consequences of various boning techniques on the quality, texture, colour and water content of meat. The focus is on pork and beef. Slaughtering conditions, chilling time and electrical stimulation all exert an influence. The impact on the microbiological quality of meat is also discussed.
Details
- Original title: Moderne Zerlegetechniken: "hot-, warm- und cold-boning" und die Auswirkungen auf Frischfleischcharakteristika.
- Record ID : 2000-0827
- Languages: German
- Publication date: N/A
- Source: Source: Bundesanst. Fleischforsch., Kulmbacher Reihe
vol. 15; 114-129; 2 tabl.; 2 ref. - Document available for consultation in the library of the IIR headquarters only.
Indexing
- Themes: Meat and meat products
- Keywords: Microbiology; Meat; Chilling; Ageing (meat); Quality; Electrical stimulation; Weight loss; Boning
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Using electrical stimulation to induce maximum ...
- Author(s) : TAYLOR A. A., RICHARDSON R. I., FISHER A. V.
- Date : 1998/02
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- Author(s) : KRÖCKEL L., HECHELMANN H.
- Date : N/A
- Languages : German
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