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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FIFTY YEARS OF MEAT CONDITIONING.
- Date : 1981
- Languages : English
- Source: Food Manuf. - vol. 56 - n. 3
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EFFECT OF TEMPERATURE AND PH HISTORY ON THE COL...
- Author(s) : BILLINGE A. J., LEDWARD D. A.
- Date : 1986/09/10
- Languages : English
- Formats : PDF
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THE TENDERIZING MECHANISMS OF ELECTRICAL STIMUL...
- Author(s) : MARSH B. B.
- Date : 1986/09/10
- Languages : English
- Formats : PDF
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EFFECT OF RATES OF FREEZING AND THAWING ON THE ...
- Author(s) : KUNIS J., RICHTER R., RADESPIE L E.
- Date : 1990/09/24
- Languages : English
- Formats : PDF
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The effect of chilling, electrical stimulation,...
- Author(s) : TAYLOR A. A., NUTE G. R., WARKUP C. C.
- Date : 1995
- Languages : English
- Source: Meat Sci. - vol. 39 - n. 3
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