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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- Date : 1991
- Languages : German
- Source: Fleischerei - vol. 42 - n. 12
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- Author(s) : RISTIC M.
- Date : 1980
- Languages : German
- Source: Fleischerei - n. 9
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IMMERSION CHILLED FRESH CHICKENS. ORGANOLEPTIC ...
- Date : 1982/11
- Languages : German
- Source: Fleischwirtschaft - vol. 62 - n. 11
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EFFECT OF CHILLING BROILER CARCASSES WITH RECON...
- Author(s) : CHANG Y. H., SHELDON B. W.
- Date : 1989
- Languages : English
- Source: Br. Poult. Sci. - vol. 68 - n. 5
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INFLUENCE OF THE WATER COOLING OF FRESH BROILER...
- Author(s) : RISTIC M.
- Date : 1982/04
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 15 - n. 2
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