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AGING AND HOT BONING OF MEAT.

[In Japanese. / En japonais.]

Author(s) : KATO S.

Type of article: Article

Summary

A BIOCHEMICAL REVIEW OF THE MEAT AGING PROCESS AND ITS BENEFICIAL EFFECT, ASSOCIATED WITH REFRIGERATION, FOR ENHANCING BEEF QUALITY. RELATED TOPICS SUCH AS ELECTRICAL STIMULATION TO PREVENT COLD SHORTENING OF MUSCLE AND HOT-CARCASS BONING ARE DISCUSSED.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1984-2327
  • Languages: Japanese
  • Source: Refrigeration - vol. 58 - n. 674
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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