ShareEFFECT OF SPRAY-CHILLING ON QUALITY OF BEEF FROM LEAN AND FATTER CARCASSES.
Author(s) : HIPPE C. L.
Type of article: Article
Summary
SPRAY-CHILLING OF CARCASSES REDUCES COLD SHORTENING WITHOUT AFFECTING THE COOLING RATE, WEIGHT LOSS DUE TO VACUUM-PACKAGING OR TO COOKING, RESISTANCE TO CUTTING. THE ECONOMIC ADVANTAGE OF THIS PROCESS MAY BE COUNTERACTED BY REDUCED MICROBIOLOGICAL QUALITY.
Details
- Original title: EFFECT OF SPRAY-CHILLING ON QUALITY OF BEEF FROM LEAN AND FATTER CARCASSES.
- Record ID : 1991-2177
- Languages: English
- Source: Can. J. Anim. Sci. - vol. 69 - n. 1
- Publication date: 1991
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Spray; Meat; Chilling; Beef; Organoleptic property; Weight loss; Water
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- Author(s) : VEERKAMP C. H.
- Date : 1986/09/10
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- Formats : PDF
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