ShareEFFECTS OF FREEZING ON THE PROPERTIES OF MUSCLE ; EFFECT OF MEAT AGEING.
EFFETS DE LA CONGELATION SUR QUELQUES CARACTERISTIQUES MUSCULAIRES, CONSEQUENCES SUR LA MATURATION DES VIANDES.
Author(s) : FARIAS G.
Type of article: Article
Summary
STUDY OF THE EFFECTS OF FREEZING ON THE STRUCTURE AND BIOCHEMICAL PROPERTIES OF MEAT. APPLICATION TO THE DIFFERENTIATION OF FRESH OR FROZEN MEAT. THE TWO MOST SIGNIFICATIVE PROPERTIES ARE THE ENTHALPY OF THERMAL DENATURATION OF PROTEINS AND THE PROPORTION OF NON FREEZABLE WATER. (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-253597.
Details
- Original title: EFFETS DE LA CONGELATION SUR QUELQUES CARACTERISTIQUES MUSCULAIRES, CONSEQUENCES SUR LA MATURATION DES VIANDES.
- Record ID : 1990-1114
- Languages: French
- Source: Viandes Prod. carnés - vol. 10 - n. 4
- Publication date: 1989
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Meat and meat products
- Keywords: Muscle; Biochemical property; Meat; Chilling; Protein; Denaturation; Freezing
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