ShareEFFECT OF REFRIGERATION ON THE QUALITY OF BROILER CUT MEAT.
[In German. / En allemand.]
Author(s) : RISTIC M.
Type of article: Article
Summary
800 BROILERS OF THE LOHMANN BREED (AVERAGE WEIGHT: 1 KG) WERE CHILLED [IN WATER IN 30 MIN FROM 283 TO 278 K (10 TO 5 DEG C)] AND 800 IN AIR [3 HRS AT 243 K (-30 DEG C)].
Details
- Original title: [In German. / En allemand.]
- Record ID : 1983-1021
- Languages: German
- Source: Fleischerei - vol. 33 - n. 3
- Publication date: 1982
- 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;
Poultry - Keywords: Poultry; Oxidation; Microbiology; Meat; Drip; Chilling; Organoleptic property; Chemical property; Weight loss; Cut; Chicken; Immersion; Freezing; Water
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- Languages : German
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