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EFFECT OF MEAT PH AND VEGETABLE PROTEINS ON THE MOISTURE CONDITION OF FROZEN GROUND MEAT.

[In Russian. / En russe.]

Author(s) : ZURAVSKAJA N. K.

Type of article: Periodical article

Summary

THE AUTHORS SHOW THE EFFECT OF THE FINAL VALUE OF THE PH OF GROUND MEAT AND FREEZING RATE ON BOUND WATER CONTENT AND ON WEIGHTLOSS DURING THERMAL TREATMENT. THEY CONCLUDE THAT FOR THE MANUFACTURE OF FROZEN SEMI-FINISHED PRODUCTS IT IS SUITABLE TO USE MEAT WITH A HIGH FINAL PH VALUE. R.R.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1988-1093
  • Languages: Russian
  • Source: Mjasn. Ind. SSSR - n. 5
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

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