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APPLICATION OF SCIENCE AND TECHNOLOGY TO POULTRY MEAT PROCESSING: REVIEW.

Author(s) : JONES J. M.

Type of article: Article

Summary

THE AUTHOR REVIEWS THE EFFECT OF CHILLING ON CARCASE QUALITY INCLUDING TENDERNESS, AND CONSIDERS AT LENGTH THE INFLUENCE OF PORTIONING AND DEBONING ON MEAT TEXTURE. THE EFFECT OF TIME DELAYS BETWEEN SLAUGHTER, CHILLING AND PORTIONING IS ALSO DISCUSSED. THE DEBONING OF HOT MEAT IS CONSIDERED WASTEFUL. MECHANICALLY RECOVERED MEAT, ITS COMPOSITION AND STABILITY WITH PARTICULAR REFERENCE TO BONE CONTENT AND METHODS OF ESTIMATION ARE ALSO CONSIDERED. THE EFFECT OF TEMPERATURE, MODIFIED ATMOSPHERE PACKAGING AND IRRADIATION ON THE SHELF LIFE OF POULTRY AND POULTRY PRODUCTS IS REVIEWED. G.R.S.

Details

  • Original title: APPLICATION OF SCIENCE AND TECHNOLOGY TO POULTRY MEAT PROCESSING: REVIEW.
  • Record ID : 1988-0193
  • Languages: English
  • Source: J. Food Technol. - vol. 21 - n. 6
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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