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COOLING OF MEAT WITH WATER SPRAY ON HALF CARCASSES.

[In Russian. / En russe.]

Author(s) : FROLOV A. P.

Type of article: Periodical article

Summary

THIS TECHNOLOGY IS INTRODUCED AND THE CHARACTERISTICS OF A PLANT USING IT ARE GIVEN. WITH THIS TECHNOLOGY, THE INTERNAL TEMPERATURE OF MEAT IS LOWERED TO ABOUT 273 K (0 DEG C) WITH SIMULTANEOUS WATER SPRAY AND BLOWN AIR. THE SATISFACTORY RESULTS OBTAINED FOR SHRINKAGE ARE REPORTED. R.R.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1985-0604
  • Languages: Russian
  • Source: Mjasn. Ind. SSSR - n. 4
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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