ShareEFFECT OF CHILLING CONDITIONS ON MEAT QUALITY.
INFLUENCE DES CONDITIONS DE REFRIGERATION SUR LA QUALITE DE LA VIANDE.
Type of article: Periodical article
Summary
THE PAPER SUMMARISES THE TECHNIQUES USED UP TO NOW AND REPORTS TESTS FOR COMPARING THE EFFECT OF DIFFERENT CHILLING REGIMES ON THE FINAL QUALITY OF MEAT AFTER RIPENING. TEST CONDITIONS ARE DESCRIBED AND THE RESULTS ARE GIVEN AND ILLUSTRATED BY GRAPHS AND CURVES. THE RESULTS RELATE TO TEMPERATURE DEVELOPMENT, TENDERNESS, JUICINESS, FLAVOUR AND COLOUR, MICROBIAL FLORA, WEIGTH LOSSES, THE EFFECT OF AIR VELOCITY, THE AMOUNT OF HEAT EXTRACTED FROM CARCASES. J.L.
Details
- Original title: INFLUENCE DES CONDITIONS DE REFRIGERATION SUR LA QUALITE DE LA VIANDE.
- Record ID : 1987-0997
- Languages: French
- Source: Inf. tech. Cemagref - cah. 62; rapp. 4; 6 p.; 4 fig.
- Publication date: 1986/06
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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