Share

Chilling, cutting, cold storage and aging: the influence on meat quality.

Kühlen, Zerlegen, Kühllagerung, Reifung: Einfluss auf die Fleischqualität.

Date: 1900.01.01

Summary

These proceedings of the 23rd "Kulmbacher Fortbildungstage" contain 10 papers: chemical and physical principles; microbiology; sensory quality of meat aging; modern refrigerating processing of carcasses: meat quality, hygiene and economics; very fast chilling; modern cutting techniques: hot-, warm- and cold-boning and its effects on the characteristics of fresh meat; cold storage techniques for fresh meat; description of the "fresh" state of fresh meat; control of the chilling and freezing processes; chilling and freezing of convenience products with liquid nitrogen. Some of the papers will be abstracted in a future issue of the IIR Bulletin.

Details

  • Original title: Kühlen, Zerlegen, Kühllagerung, Reifung: Einfluss auf die Fleischqualität.
  • Organiser : Bundesanst. Fleischforsch.
  • Record ID : 1999-1973
  • Languages: German
  • Number of articles: 0
  • Publication: Bundesanstalt für fleischforschung - Germany/Germany
  • Source: Source: vol. 15; 191 p. (16 x 23); fig.; tabl.
  • Conference type: Other conference (non-IIR)
  • Document available for consultation in the library of the IIR headquarters only.

Indexing