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EFFECT OF CHILLING AFTER SLAUGHTERING ON STRUCTURAL CHANGES AND THE JUICE RETENTION CAPACITY OF PORK MUSCLE.

[In German. / En allemand.]

Author(s) : HONIKEL K. O.

Type of article: Article

Summary

THE PURPOSE OF THE RESEARCH WAS TO STUDY THE COMPLEX RELATIONSHIPS BETWEEN THE BIOCHEMICAL AND STRUCTURAL CHANGES IN PORK MUSCLE AFTER SLAUGHTERING, THE CHILLING PROCESS AND MEAT QUALITY AND TO DRAW PRACTICAL CONCLUSIONS. THE TEST MATERIALS, PROCEDURES AND RESULTS ARE GIVEN, WITH DISCUSSIONS. R.R.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1988-1483
  • Languages: German
  • Source: Fleisch - vol. 41 - n. 4
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

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