ShareSummary
INVESTIGATION INTO THE COOLING RATE, WEIGHT LOSS, TEXTURE, BAC TERIAL COUNT AND APPEARANCE OF PORK SIDES WHICH HAVE BEEN CHILLED CONVENTIONALLY OR UNDER HIGH HUMIDITY, WITH OR WITHOUT QUICK PRECOOLING OR DELAYED COOLING, WITH OR WITHOUT WATER SPRAYING. THE COOLING PROCESS WITH VERY HUMID AIR REDUCES THE WEIGHT LOSS (0.2%). GENERALLY SPEAKING, THEPROPOSED COOLING PROCESSES ARE SUITABLE (REDUCTION OF WEIGHT LOSS WITHOUT AFFECTING QUALITY). (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-252604.
Details
- Original title: ALTERNATIVE METHODS OF PIG CHILLING.
- Record ID : 1990-1095
- Languages: English
- Source: Meat Sci. - vol. 26 - n. 1
- Publication date: 1989
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Spray; Meat; Texture; Chilling; Organoleptic property; Pork; Weight loss; Water
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- Date : 1990
- Languages : French
- Source: Rev. gén. Froid - vol. 80 - n. 4
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THE EFFECT OF PRESLAUGHTER SHOWERING AND POST-S...
- Author(s) : LONG V. P., TARRANT P. V.
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- Date : 1990
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EFFECT OF SPRAY-CHILLING ON QUALITY OF BEEF FRO...
- Author(s) : HIPPE C. L.
- Date : 1991
- Languages : English
- Source: Can. J. Anim. Sci. - vol. 69 - n. 1
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