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EFFECT OF FAT CONTENT ON THE CHILLING PROCESS OF PORK.

[In German. / En allemand.]

Author(s) : EMBLIK E.

Type of article: Article

Summary

THE PURPOSE OF RAPID FREEZING OF MEAT IS TO REDUCE MASS LOSS AND RETARD THE MULTIPLICATION OF MICROORGANISMS. THE CALCULATION OF THE TEMPERATURE PROFILE AND THE MAGNITUDES INVOLVED IN THIS CALCULATION AND THE EFFECT OF FAT CONTENT ON THESE MAGNITUDES ARE DISCUSSED. R.R.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1987-1840
  • Languages: German
  • Source: Temp. Tech. - vol. 25 - n. 6A
  • Publication date: 1987/01
  • Document available for consultation in the library of the IIR headquarters only.

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