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Development of a quick spectrophotometric method of identification of meat frozen in freshkilled state or after refrigeration.

[In Russian. / En russe.]

Author(s) : DIBIRASULAEV M. A., BELOZEROV G. A., ARKHIPOV L. O.

Type of article: Article

Summary

The initial thermal state of raw material impacts considerably on the meat quality and its mass losses at defrosting. When defrosting boneless meat pieces and blocks in vaporair medium differential conditions of defrosting are used depending on the methods of meat freezing (in freshkilled state or after refrigeration).

Details

Original title: [In Russian. / En russe.]
Record ID : 30020368
Languages: Russian
Source: Kholodilnaya Tekhnika - n. 7
Publication date: 2015/07

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Indexing

Themes: Freezing of foodstuffs;
Meat and meat products
Keywords: Thermal analysis; Spectrometry; Meat; Defrosting; Freezing; Chromatography