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
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Cutting up right.
- Author(s) : MANNION P.
- Date : 1994
- Languages : English
- Source: Meat int. - vol. 4 - n. 2
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THE SHELF LIFE OF PIECES OF FRESH MEAT AS A FUN...
- Author(s) : BOHNSACK U., HÖPKE H. U.
- Date : 1990/07
- Languages : English
- Source: Fleischwirtschaft - vol. 70 - n. 7
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ANOXIC STORAGE OF FRESH BEEF. 2. COLOUR STABILI...
- Author(s) : O'KEEFFE M., HOOD D.
- Date : 1981
- Languages : English
- Source: Meat Sci. - vol. 5 - n. 4
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PROCESSING SYSTEMS FOR HOT- AND COLD-BONED PRIM...
- Author(s) : BERRY B. W., CROSS H. R.
- Date : 1982/05
- Languages : English
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THE EFFECT OF ELECTRICAL STIMULATION, TIME OF B...
- Author(s) : LAACK R. L. J. M. van, SMULDERS F. J. M.
- Date : 1989
- Languages : English
- Source: Meat Sci. - vol. 25 - n. 2
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