ShareEFFECT OF ULTIMATE PH AND STORAGE TEMPERATURES ON VARIOUS QUALITATIVE COMPONENTS OF PORK CHOPS PACKED IN TRAYS.
INFLUENCE DU PH ULTIME ET DES TEMPERATURES DE CONSERVATION SUR DIVERSES COMPOSANTES QUALITATIVES DES COTES DE PORC CONDITIONNEES EN BARQUETTES.
Author(s) : PINOCHET D., HERICHER M. D., KERISIT R.
Type of article: Article
Summary
EFFECT OF ULTIMATE PH AND STORAGE TEMPERATURES, 275 AND 279 K (2 AND 6 DEG C), ON THE COLOUR, LOSSES PRIOR TO AND AFTER COOKING, TENDERNESS AND MICROFLORA (TOTAL FLORA, FECAL COLIFORMS, ENTEROBACTERIA, PSEUDOMONAS, BROCHOTHRIX) OF PORK CHOPS. EFFECTS OF THE SLAUGHTERING DATE AND THE QUALITY OF MEAT ON STUDIED PARAMETERS. (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-234890.
Details
- Original title: INFLUENCE DU PH ULTIME ET DES TEMPERATURES DE CONSERVATION SUR DIVERSES COMPOSANTES QUALITATIVES DES COTES DE PORC CONDITIONNEES EN BARQUETTES.
- Record ID : 1989-0154
- Languages: French
- Source: Viandes Prod. carnés - vol. 9 - n. 1
- Publication date: 1988
Links
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Indexing
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THE EFFECTS OF HANDLING, TRANSPORT, SLAUGHTER A...
- Author(s) : TARRANT P. V.
- Date : 1989
- Languages : English
- Source: Ir. J. Food Sci. Technol. - vol. 13 - n. 2
View record
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The effects of spray and blast chilling on carc...
- Author(s) : JONES S. D. M., JEREMIAH L. E., ROBERTSON W. M.
- Date : 1993
- Languages : English
- Source: Meat Sci. - vol. 34 - n. 3
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THE EFFECT OF ANGLE OF CUT ON THAW-DRIP AND COO...
- Author(s) : JEREMIAH L., MURRAY A.
- Date : 1982
- Languages : English
- Source: Can. J. Anim. Sci. - vol. 62 - n. 2
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THE ULTRA RAPID CHILLING OF PORK.
- Author(s) : JAMES S. J., GIGIEL A. J., HUDSON W. R.
- Date : 1983
- Languages : English
- Source: Meat Sci. - vol. 9 - n. 1
View record
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HOT PROCESSING OF PORK CARCASSES. QUANTITATIVE ...
- Author(s) : CIA G.
- Date : 1985
- Languages : Portuguese
- Source: Bol. ITAL - vol. 22 - n. 2
View record