ShareA modified hot processing strategy for beef: reduced electrical energy consumption in carcass chilling.
Author(s) : MCGINNIS D. S., AALHUS J. L., CHABOT B., GARIEPY C., JONES S. D. M.
Type of article: Article
Summary
The benefits of this method, based on the heat extraction of low-quality cuts of meat. These cuts are immediately treated, while the carcasses, of only the best quality are chilled. Evaluation of energy savings compared with conventionally treated carcasses.
Details
- Original title: A modified hot processing strategy for beef: reduced electrical energy consumption in carcass chilling.
- Record ID : 1995-3645
- Languages: English
- Source: Food Res. int. - vol. 27 - n. 6
- Publication date: 1994
Links
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Indexing
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Themes:
Food engineering;
Meat and meat products - Keywords: Meat; Design; Chilling; Beef; Energy saving
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- Date : 1989
- Languages : English
- Source: In: Food Prop. Comput.-aided Eng. Food Process. Syst., Kluwer Acad. Publ. - 1989; 125-130; 4 ref.
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- Author(s) : YANO Y., MIYAGUCHI N., WATANABE M., NAKAMURA T., YOUDOU T., MIYAI J.
- Date : 1995
- Languages : English
- Source: Food Res. int. - vol. 28 - n. 6
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QUANTIFYING CHANGES IN TENDERNESS DURING STORAG...
- Author(s) : DRANSFIELD E., JONES R., MACFIE H.
- Date : 1981
- Languages : English
- Source: Meat Sci. - vol. 5 - n. 2
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- Author(s) : IVASOV V. I.
- Date : 1985
- Languages : Russian
- Source: Mjasn. Ind. SSSR - n. 12
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- Date : 1999/12
- Languages : French
- Source: Rev. gén. Froid - vol. 88 - n. 999
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