ShareCold-storage processes used for fresh meat.
Kühllagerungsverfahren für Frischfleisch.
Author(s) : MOJE M.
Type of excerpt: Other
Summary
The article examines ways of maintaining meat quality during ageing, that is, over a period of 20 days following slaughtering. Preparation, boning and above all packaging methods (vacuum or making use of a protective atmosphere) are described.
Details
- Original title: Kühllagerungsverfahren für Frischfleisch.
- Record ID : 2000-0836
- Languages: German
- Publication date: N/A
- Source: Source: Bundesanst. Fleischforsch., Kulmbacher Reihe
vol. 15; 130-145; 5 tabl.; 12 ref. - Document available for consultation in the library of the IIR headquarters only.
Indexing
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Themes:
Food engineering;
Packaging;
Meat and meat products - Keywords: Chilled food; Modified atmosphere; Vacuum; Meat; Ageing (meat); Process; Packaging; Storage life
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