ShareChilling pig carcasses: effects of temperature on weight loss and ultimate meat quality.
Author(s) : WAL P. G. van der, ENGEL B., BEEK G. van, VEERKAMP C. H.
Type of article: Article
Summary
Influence of temperature (4-5 and 30 deg C) and air velocity on the quality of meat. A theoretical model describing the evolution of the temperature of carcasses as a function of the cooling method is presented. Meat quality has not been affected by the cooling method, except for the variables related to meat tenderness.
Details
- Original title: Chilling pig carcasses: effects of temperature on weight loss and ultimate meat quality.
- Record ID : 1996-1668
- Languages: English
- Source: Meat Sci. - vol. 40 - n. 2
- Publication date: 1995
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Meat; Chilling; Quality; Pork; Weight loss
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THE ULTRA RAPID CHILLING OF PORK.
- Author(s) : JAMES S. J., GIGIEL A. J., HUDSON W. R.
- Date : 1983
- Languages : English
- Source: Meat Sci. - vol. 9 - n. 1
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THE EFFECTS OF HANDLING, TRANSPORT, SLAUGHTER A...
- Author(s) : TARRANT P. V.
- Date : 1989
- Languages : English
- Source: Ir. J. Food Sci. Technol. - vol. 13 - n. 2
View record
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EFFECT OF FAT CONTENT ON THE CHILLING PROCESS O...
- Author(s) : EMBLIK E.
- Date : 1987/01
- Languages : German
- Source: Temp. Tech. - vol. 25 - n. 6A
View record
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The effects of gender and blast-chilling time a...
- Author(s) : JEREMIAH L. E., JONES S. D. M., KRUGER G., TONG A. K. W., GIBSON R.
- Date : 1992
- Languages : English
- Source: Can. J. Anim. Sci. - vol. 72 - n. 3
View record
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ALTERNATIVE METHODS OF PIG CHILLING.
- Author(s) : GIGIEL A., BUTLER F., HUDSON B.
- Date : 1989
- Languages : English
- Source: Meat Sci. - vol. 26 - n. 1
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