ShareEFFECT OF CHILLING AFTER SLAUGHTERING ON THE STRUCTURAL CHANGES AND JUICE RETENTION OF PORK MUSCLE.
[In German. / En allemand.]
Author(s) : HONIKEL K. O.
Type of article: Article
Summary
EFFECTS OF THE COOLING TEMPERATURE AND ORIGINAL PH VALUE OF PORK ON THE CHANGES IN THEIR TENDERNESS (SARCOMER LENGTH) AND JUICINESS DURING 8 DAY STORAGE. THE ASPECTS LINKEDTO PSE MEAT ARE CONSIDERED. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-225411.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1988-0181
- Languages: German
- Source: Fleisch - vol. 41 - n. 4
- Publication date: 1987
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Tenderness; Meat; Chilling; Organoleptic property; Pork
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EFFECT OF DELAY TIME BEFORE CHILLING ON TOUGHNE...
- Author(s) : MOLLER A. J., VESTERGAARD T.
- Date : 1987
- Languages : English
- Source: Meat Sci. - vol. 19 - n. 1
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Effects of ultrarapid chilling and ageing on th...
- Author(s) : FELDHUSEN F., KUHNE M.
- Date : 1992
- Languages : English
- Source: Meat Sci. - vol. 32 - n. 2
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EFFECT OF POSTSLAUGHTER CHILLING ON MEAT CONDIT...
- Author(s) : HONIKEL K. O.
- Date : 1987
- Languages : German
- Source: Klima Kälte Heiz. - n. 6
View record
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THE EFFECTS OF SPRAY CHILLING PORK CARCASSES ON...
- Author(s) : JONES S. D. M., MURRAY A. C., ROBERTSON W. M.
- Date : 1988
- Languages : English
- Source: Can. Inst. Food Sci. Technol. J. - vol. 21 - n. 1
View record
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TENDERNESS OF PORK MUSCLES AS INFLUENCED BY CHI...
- Author(s) : MOLLER A. J., KIRKEGAARD E., VESTERGAARD T.
- Date : 1987
- Languages : English
- Source: Meat Sci. - vol. 21 - n. 4
View record