ShareMeat ageing and sensorial quality.
Fleischreifung und sensorische Qualität.
Author(s) : AUGUSTINI C., FISCHER K.
Type of excerpt: Other
Summary
This document covers all aspects of meat ageing in general and beef ageing in particular. The influence of the breed, the cut, the temperature and chilling time, the sex, the collagen content and other factors, on texture, mechanical and organoleptic properties, is investigated.
Details
- Original title: Fleischreifung und sensorische Qualität.
- Record ID : 2000-0828
- Languages: German
- Publication date: N/A
- Source: Source: Bundesanst. Fleischforsch., Kulmbacher Reihe
vol. 15; 58-79; 2 fig.; 13 tabl.; 47 ref. - Document available for consultation in the library of the IIR headquarters only.
Indexing
-
Charakterisierung des Frischezustandes bei Fris...
- Author(s) : PICHNER R.
- Date : N/A
- Languages : German
View record
-
Trials of the very fast chilling of beef hindqu...
- Author(s) : CUTHBERTSON A., OWEN M. G., JONES S. T., et al.
- Date : 1998/02
- Languages : English
View record
-
The biochemical basis of very fast chilling eff...
- Author(s) : RONCALÉS P., JAIME I., BELTRÀN J. A.
- Date : 1998/02
- Languages : English
View record
-
Effects of conventional chilling on beef quality.
- Author(s) : STEEN D., UYTTERHAEGEN L., CLAEYS E., et al.
- Date : 1998/02
- Languages : English
View record
-
Electrical stimulation and meat quality in two ...
- Author(s) : AUGUSTINI C.
- Date : 1998/02
- Languages : English
View record