ShareEFFECT OF ELECTRICAL STIMULATION AND OF HOT BONING ON THE MACROSCOPIC AND MICROSCOPIC CHARACTERISTICS OF OLD COW BEEF MEAT.
[In Italian. / En italien.]
Author(s) : PALLIOLA E.
Type of article: Article
Summary
MEAT FROM NON STIMULATED CARCASES WHICH WERE STORED AT CHILLED TEMPERATURES, WAS COMPARED WITH THE MEAT FROM CARCASES WHICH WERE ELECTRICALLY STIMULATED, HOT BONED AND TREATED (OR NOT) WITH UV IRRADIATION BEFORE VACUUM PACKING. THE MICROBIOLOGICAL AND HISTOLOGICAL EXAMINATIONS SHOW THAT ELECTRICAL STIMULATION AND HOT BONING TOGETHER IMPROVES THE MEAT QUALITY. (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-247224.
Details
- Original title: [In Italian. / En italien.]
- Record ID : 1990-0181
- Languages: Italian
- Source: Riv. Soc. ital. Sci. Aliment. - vol. 17 - n. 6
- Publication date: 1988
Links
See the source
Indexing
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Themes:
Packaging;
Meat and meat products - Keywords: Microbiology; Vacuum; Meat; Chilling; Beef; Electrical stimulation; Packaging; Hot boning
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