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EFFECT OF SANITARY MEASURES ON THE QUALITY OF POULTRY MEAT.

[In German. / En allemand.]

Author(s) : RISTIC M., HECHELMANN H.

Type of article: Article

Summary

THE AUTHORS DISCUSS, IN GENERAL, THE FUNDAMENTALS OF FREEZING AND STORAGE AND THE GERMAN REGULATIONS RELATING TO POULTRY MEAT AND THEY REPORT TWO STUDIES AIMING, AMONGST OTHERS, TO DETERMINE THE EFFECT OF PRECOOLING AFTER SLAUGHTERING FROM THE CUTTING OF MEAT, AND THE COLD STORAGE TEMPERATURE OF 261 TO 252 K (-12 TO -21 DEG C) ON THE QUALITY OF POULTRY MEAT. R.R.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1985-1124
  • Languages: German
  • Source: Mitt.bl. Fleischforsch. Kulmb. - n. 85
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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