ShareEFFECT OF TEMPERATURE CONDITIONS ON MEAT SHRINKAGE DURING CHILLING AND SUBSEQUENT STORAGE.
[In Russian. / En russe.]
Author(s) : ATEF SAID AMER
Type of article: Article
Summary
THE AUTHORS GIVE THE RESULTS OF TEST STUDIES ON MEAT SHRINKAGE DURING CHILLING AND SUBSEQUENT STORAGE AT TEMPERATURES OF 275, 273 AND 271 K (2, 0 AND -2 DEG C). THEY SHOW THAT AT THE FREEZING TEMPERATURE MEAT SHRINKAGE INCREASES AT THE SURFACE OF QUARTERS DUE TO THE EVOLUTION OF THE HEAT OF FREEZING. RECOMMENDATIONS ARE GIVEN FOR THE CHILLING AND STORAGE OF MEAT. A METHOD IS PROPOSED FOR THE CALCULATION OF SHRINKAGE, BASED ON A TEST ANALYSIS OF THE THERMODYNAMIC WATER-AIR SYSTEM. EXPERIMENTAL AND CALCULATED RESULTS ARE COMPARED.
Details
- Original title: [In Russian. / En russe.]
- Record ID : 1987-2250
- Languages: Russian
- Source: Kholodilnaya Tekhnika - n. 7
- Publication date: 1986
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles in this issue (130)
See the source
Indexing
- Themes: Meat and meat products
- Keywords: Meat; Chilling; Weight loss; Shrivelling; Freezing
-
EFFECT OF THE METHOD OF CATTLE FATTENING AND RO...
- Author(s) : BOKOV A. E., STEFANOVSKIJ V. M.
- Date : 1986
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 7
View record
-
EVALUATION OF THE SHRINKAGE LEVEL OF FRESH MEAT...
- Author(s) : STEFANOVSKIJ V. M.
- Date : 1986
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 12
View record
-
QUANTITATIVE EVALUATION OF THE EFFECT OF THE CO...
- Author(s) : ZADAN V. Z.
- Date : 1986
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 12
View record
-
EFFECT OF EXTERNAL HEAT LEAKAGE ON THE SHRINKAG...
- Author(s) : ALJAMOVSKIJ I. G., VERBICKAJA N. M.
- Date : 1986
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 9
View record
-
REDUCTION OF MEAT SHRINKAGE DURING REFRIGERATED...
- Author(s) : STEFANOVSKY V. M., STEFANOVSKAYA N. V.
- Date : 1990/09/24
- Languages : English
- Formats : PDF
View record