ShareDetermining the temperature history of meat.
Type of article: Article
Summary
Differences in the infrared scans were sufficient to permit correct classification of samples as never-frozen or frozen-thawed.
Details
- Original title: Determining the temperature history of meat.
- Record ID : 1999-3018
- Languages: English
- Source: Meat Process., int. Ed. - vol. 5 - n. 3
- Publication date: 1998/05
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Meat and meat products
- Keywords: Thawing; Meat; Treatment; Temperature; History; Detection; Freezing
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Beef, pork and sheep meat. Detecting previous f...
- Author(s) : SIEBERT S., BENEKE B., BENTLER W.
- Date : 1994/04
- Languages : German
- Source: Fleischwirtschaft - vol. 74 - n. 4
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Differentiation between fresh and thawed meat b...
- Author(s) : ELLERBROEK L. I., LICHTENBERG G., WEISE E.
- Date : 1995
- Languages : English
- Source: Meat Sci. - vol. 40 - n. 2
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Calpains from thaw rigor muscle.
- Author(s) : DRANSFIELD E.
- Date : 1996
- Languages : English
- Source: Meat Sci. - vol. 43 - n. 3-4
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Exploration of the use of NIR reflectance spect...
- Author(s) : BRODERSEN K., REMMER H. A.
- Date : 2001
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 34 - n. 8
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Australian frozen meat: anticipation in the 1860s.
- Author(s) : FARRER K. T. H.
- Date : 2000/11
- Languages : English
- Source: Food Aust. - vol. 52 - n. 11
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