Cooling of meat. Carcass hydraircooling.

Réfrigération des viandes. Brumisation des carcasses.

Type of article: Article

Summary

The paper describes the advantages of this process and the results obtained on carcasses (30% of pork production in France) for 10 years with weight losses below 1%.

Details

  • Original title: Réfrigération des viandes. Brumisation des carcasses.
  • Record ID : 1995-2346
  • Languages: French
  • Source: Process - n. 1096
  • Publication date: 1994/07
  • Document available for consultation in the library of the IIR headquarters only.

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