ShareEFFECTS OF OZONE ON BEEF CARCASS SHRINKAGE, MUSCLE QUALITY, AND BACTERIAL SPOILAGE.
Author(s) : GREER G. G., JONES S. D. M.
Type of article: Article
Summary
MEAT QUARTERS ARE TREATED WITH OZONE OR CONVENTIONALLY AIR COOLED. AFTER AGEING, THE MEAT IS CUT AND ENTERS RETAIL TRADE CONDITIONS. THE RESULTS SHOW THAT OZONE INDUCES SIGNIFICANT SHRINKAGE OF CHILLED MEAT ; IT DOES NOT CONTROL CHANGES IN APPEARANCE OR ODOUR AND DOES NOT REDUCE BACTERIAL GROWTH IN STEAKS. (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-250433.
Details
- Original title: EFFECTS OF OZONE ON BEEF CARCASS SHRINKAGE, MUSCLE QUALITY, AND BACTERIAL SPOILAGE.
- Record ID : 1990-1102
- Languages: English
- Source: Can. Inst. Food Sci. Technol. J. - vol. 22 - n. 2
- Publication date: 1989
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Ozone; Microbiology; Meat; Chilling; Beef; Ageing (meat)
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