ShareDetermination of meat cutting properties through the analysis of Warner Bratzler curve: investigations on beef, pork and back fat under chilled temperature and low speed for energy saving.
Author(s) : SCHNÄCKEL W., KRICKMEIER J., OKTAVIANI
Type of article: Article
Summary
The measurement of cutting forces in meat was carried out to define the degree of constituting forces: compression, friction and disintegration forces in dependence on internal (fibre orientation, type of material) and external factors (cutting speed and temperature).
Details
- Original title: Determination of meat cutting properties through the analysis of Warner Bratzler curve: investigations on beef, pork and back fat under chilled temperature and low speed for energy saving.
- Record ID : 30002737
- Languages: English
- Source: Fleischwirtschaft International - vol. 26 - n. 4
- Publication date: 2011
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- Date : 1992
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- Source: Int. J. Food Microbiol. - vol. 16 - n. 1
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- Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
- Formats : PDF
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