ShareEFFECT OF POST-SLAUGHTER CHILLING ON MEAT QUALITY.
[In German. / En allemand.]
Author(s) : HONIKEL K. O.
Type of article: Article
Summary
THE INVESTIGATIONS SHOW THAT IT IS POSSIBLE TO IMPROVE PORK QUALITY BY SUITABLE CHILLING WITH VERY QUICK GLYCOLYSIS IN THE FIRST HOURS AFTER SLAUGHTER. THIS TREATMENT COULD CONTRIBUTE TO LESSENING THE ECONOMIC AND QUALITATIVE DRAWBACKS OF PSE MEAT, A PROBLEM THAT STILL REMAINS TO BE RESOLVED. R.R.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1987-0998
- Languages: German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 92
- Publication date: 1986
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Meat; Drip; Chilling; Organoleptic property; Pork
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- Date : 1988/07
- Languages : German
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- Author(s) : TAYLOR A. A., TANTIKOV M. Z.
- Date : 1992
- Languages : English
- Source: Meat Sci. - vol. 31 - n. 4
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MICROBIOLOGICAL, CHEMICAL AND PHYSICAL CHANGES ...
- Author(s) : MENDONCA A. F.
- Date : 1989
- Languages : English
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EFFECT OF CHILLING AFTER SLAUGHTERING ON THE ST...
- Author(s) : HONIKEL K. O.
- Date : 1987
- Languages : German
- Source: Fleisch - vol. 41 - n. 4
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POSSIBILITIES OF IMPROVING THE QUALITY OF MEAT.
- Author(s) : SCHWAGELE F., LUCKE F. K.
- Date : 1989
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - vol. 28 - n. 104
View record