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CHILLING OF MEAT: TOPICAL PROBLEMS.

VIANDE REFRIGEREE : QUELQUES QUESTIONS TECHNIQUES D'ACTUALITE.

Author(s) : THEVENOT R.

Type of article: Article

Summary

TWO TECHNIQUESARE UNDERLINED: (A) ELECTRICAL STIMULATION (ES) OF THE CARCASES: SHORTENING MECHANISM ; EFFECTS OF THE ES ON MEAT TENDERNESS AND, POSSIBLY, ON ITS COLOUR, ITS MICROBIAL CONTENT, ETC ; TECHNICAL OPERATING CONDITIONS (VOLTAGE AND FREQUENCY OF THE ELECTRIC CURRENT, DURATION OF THE PULSES) ; (B) RAW OR COOKED MEAT PRECONDITIONED IN PLASTIC FILMS, UNDER VACUUM OR UNDER MODIFIED ATMOSPHERE ; CONSEQUENCES ON THE MICROBIAL POPULATION, ON THE COLOUR OF THE MEAT, ETC. HOT BONINGOF THE CARCASES COMBINED WITH ES, IS DESCRIBED, AND THE DEVELOPMENT OF THESE NEW TECHNIQUES IN FRANCE IS PRESENTED.

Details

  • Original title: VIANDE REFRIGEREE : QUELQUES QUESTIONS TECHNIQUES D'ACTUALITE.
  • Record ID : 1990-0180
  • Languages: French
  • Source: C. R. Acad. Agric. Fr. - vol. 75 - n. 3
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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