ShareCOMPARISON OF CHANGES IN PORK AND BEEF.
[In German. / En allemand.]
Author(s) : HAMM R., HONIKEL K. O., KIM C. J.
Type of article: Article
Summary
THE TYPES AND RATES OF BIOCHEMICAL AND STRUCTURAL CHANGES IN MUSCLES, DEPENDING ON MEAT TEMPERATURE, WERE STUDIED IN ORDER TO COLLECT DATA ON THE OPTIMUM PROCESSING CONDITIONS ON HOT BONED MEAT. THE CHANGES ARE NEARLY THE SAME FOR PORK AND BEEF, BUT OCCUR MUCH EARLIER IN PORK. R.R.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1985-1113
- Languages: German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 84
- Publication date: 1984
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Comparison; Meat; Chilling; Beef; Ageing (meat); Pork; Hot boning
-
AGING AND HOT BONING OF MEAT.
- Author(s) : KATO S.
- Date : 1983
- Languages : Japanese
- Source: Refrigeration - vol. 58 - n. 674
View record
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HOT BONING AND PACKAGING OF BEEF AND PORK.
- Author(s) : TÄNDLER
- Date : 1982
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 77
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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
View record
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LA STIMULATION ELECTRIQUE ET LE DESOSSAGE A CHA...
- Author(s) : CERLES A.
- Date : 1981
- Languages : French
- Source: Viandes Prod. carnés - vol. 2 - n. 1
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COMPARISON OF CHANGES IN PORCINE AND BOVINE MUS...
- Author(s) : HAMM R., HONIKEL K. O., KIM C. J.
- Date : 1984/11
- Languages : German
- Source: Fleischwirtschaft - vol. 64 - n. 11
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