ShareEFFECT OF SPRAY-CHILLING ON THE QUALITY, BACTERIOLOGY AND CASE LIFE OF AGED CARCASSES AND VACUUM PACKAGED BEEF.
Author(s) : GREER G. G.
Type of article: Article
Summary
A 10 DAY COOLING PROCESS BY INTERMITTENT WATER SPRAYING OF CARCASSES FOLLOWED BY A 7 DAY AGEING PERIOD AND 70 DAYS STORAGE, HAVE NOT ADVERSELY AFFECTED WEIGHT LOSS, COLOUR AND SHELF LIFE OF VACUUM-PACKED STEAKS.
Details
- Original title: EFFECT OF SPRAY-CHILLING ON THE QUALITY, BACTERIOLOGY AND CASE LIFE OF AGED CARCASSES AND VACUUM PACKAGED BEEF.
- Record ID : 1991-0690
- Languages: English
- Source: Zuckerindustrie - vol. 115 - n. 6
- Publication date: 1990
- 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;
Packaging;
Meat and meat products - Keywords: Spray; Meat; Chilling; Beef; Ageing (meat); Organoleptic property; Weight loss; Packaging; Colour; Water
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