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IIR document

CHILLING OF MEAT AND COOKED SAUSAGES IN HYDROAEROSOL MEDIUM.

Author(s) : POPOV V. A., DIBIRASULAEV M. A.

Summary

THE AUTHORS DISCUSS THE RESULTS OF TESTS ON CARCASSES AND COOKED SAUSAGES. THE RESULTS OBTAINED UNDER INDUSTRIAL CONDITIONS SHOWED THAT FOR THE CONTROL OF THE QUALITY OF MEAT AND COOKED SAUSAGES UNDER FILMS, HYDROAEROSOLS SHOULD BE SPRAYED UNDER CYCLIC REGIME ACCORDING TO THE CONDITIONS OF SUPPLEMENTARY AIR COOLING AND THE TYPE OF FILM. HYDROAEROSOL CHILLING FOLLOWED BY AIR COOLING AND DRYING CONTRIBUTES TO THE DECREASE IN WEIGHT LOSSES FOR BEEF AND PORK BY 0.2 TO 0.3% AND FOR SAUSAGES BY 0.5 TO 1.0%.

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Pages: 1986-3

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Details

  • Original title: CHILLING OF MEAT AND COOKED SAUSAGES IN HYDROAEROSOL MEDIUM.
  • Record ID : 1988-1049
  • Languages: English
  • Publication date: 1986/09/10
  • Source: Source: Proc. Bristol Meet., IIR/C. R. Réun. Bristol, IIF
    1986-3; 357-362; 1 fig.; 2 tabl.; 6 ref.

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