ASPECT ON RESEARCH WORKS OF LATE YEARS CONTRIBUTED TO THE INDUSTRIAL DEVELOPMENT OF A NEW TREND IN CHILLING AND FREEZING TECHNOLOGY OF MEAT IN OVERSEAS COUNTRIES.

[In Japanese. / En japonais.]

Author(s) : KATO S.

Type of article: Article

Summary

THE AUTHOR CONSIDERS FROM INDUSTRIAL POINT OF VIEW THAT THE NEW TREND HAS BEEN MUCH ENCOURAGED BY MANY RESEARCH PAPERS SO FAR PUBLISHED TREATING THREE TOPICS AS FOLLOWS: 1) HOT BONING ; 2) ELECTRICAL STIMULATION AND 3) PROCESSING-INDUCED CHANGES IN FROZEN STORAGE LIFE OF MEAT. HE MAKES A COMMENT ON EACH TOPIC TO ELUCIDATE ITS TECHNOLOGICAL OR ECONOMICAL SIGNIFICANCE AND GIVES A REVIEW OF RELEVANT STUDIES ABROAD.

Details

Original title: [In Japanese. / En japonais.]
Record ID : 1986-0224
Languages: Japanese
Source: Trans. JAR - vol. 2 - n. 1
Publication date: 1985
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Packaging;
Meat and meat products
Keywords: Tenderness; Meat; Treatment; Time-temperature tolerance; Chilling; Beef; Electrical stimulation; Packaging; Development; Hot boning; Freezing