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EFFECTS OF REFRIGERATION IN BEEF AND PORK PRODUCTION.

LES REPERCUSSIONS DU FROID AU NIVEAU DE LA PRODUCTION DE VIANDE BOVINE ET PORCINE.

Author(s) : BIGARD L.

Type of article: Article

Summary

THESE EFFECTS ARE STRESSED FOR THE DEVELOPMENT OF THE PRODUCTION OF BEEF AND PORK IN BRITTANY. INDUSTRIAL REFRIGERATION HAS MADE IT POSSIBLE TO EXTEND THEIR FRESH QUALITY OVER TIME AND SPACE, THANKS TO THE DEVELOPMENT OF REFRIGERATION TECHNOLOGIES (CHILLING AND FREEZING), THE IMPROVEMENT OF THE PACKAGING OF MEAT AND ITS TRANSPORT UNDER REFRIGERATION. THE THREE PRIMARY RULES OF REFRIGERATION ARE SUMMARISED. G.G.

Details

  • Original title: LES REPERCUSSIONS DU FROID AU NIVEAU DE LA PRODUCTION DE VIANDE BOVINE ET PORCINE.
  • Record ID : 1984-1035
  • Languages: French
  • Source: Rev. gén. Froid - vol. 73 - n. 5
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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