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EFFECT OF THE METHOD OF CATTLE FATTENING AND ROOM AIR TEMPERATURE ON THE SHRINKAGE OF MEAT DURING FREEZING.

[In Russian. / En russe.]

Author(s) : BOKOV A. E., STEFANOVSKIJ V. M.

Type of article: Article

Summary

THE DATA OBTAINED IN ASURVEY OF FREEZING ROOMS FOR MEAT IN A SERIES OF COMBINES ARE ANALYSED. IT IS SHOWN THAT MEAT SHRINKAGE OF LARGE CATTLE DEPENDS MOSTLY ON THE METHOD OF FATTENING AND THE TEMPERATURE CONDITION OF THE ROOM: THE SHRINKAGE OF MEAT FROM CATTLE FATTENING CENTRES IS 0.4 TO 0. 7% HIGHER THAN THE SHRINKAGE OF MEAT FROM CONVENTIONAL CENTRES. THE AVERAGE BOUNDARY VALUES OF AIR TEMPERATURES DURING A FREEZING CYCLE IN THE ROOM FOR WHICH SHRINKAGE IS NORMAL ARE GIVEN. R.R.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1987-2262
  • Languages: Russian
  • Source: Kholodilnaya Tekhnika - n. 7
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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