ShareVery fast chilling.
Ultrarasche Kühlung.
Author(s) : HONIKEL K. O.
Type of excerpt: Other
Summary
Meat is superchilled if, within 5 hours of slaughtering, all muscle portions are chilled to 0 °C without freezing taking place. This can only be achieved where cuts are no thicker than 10 centimetres. The influence of this technique on meat texture is investigated.
Details
- Original title: Ultrarasche Kühlung.
- Record ID : 2000-0841
- Languages: German
- Publication date: N/A
- Source: Source: Bundesanst. Fleischforsch., Kulmbacher Reihe
vol. 15; 98-113; 5 fig.; 5 tabl.; 9 ref. - Document available for consultation in the library of the IIR headquarters only.
Indexing
- Themes: Meat and meat products
- Keywords: Cooling rate; Meat; Texture; Temperature; Superchilling; Electrical stimulation
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- Author(s) : TREVISANI M., LOSCHI A. R., SEVERINI M.
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Research on electrical stimulation in the Nethe...
- Author(s) : EIKELENBOOM G., SMULDERS F. J. M.
- Date : 1998/02
- Languages : English
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The use of ultra-rapid chilling and electrical ...
- Author(s) : SHERIDAN J. J., MCGEEHIN B., BUTLER F.
- Date : 1998/02
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Moderne Zerlegetechniken: "hot-, warm- und cold...
- Author(s) : SMULDERS F. J. M., LAACK R. L. J. M. van
- Date : N/A
- Languages : German
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