ShareEstimating the market value of pork carcasses after cooling.
[In German. / En allemand.]
Author(s) : DOBROWOLSKI A., FISCHER K., HORETH R., BRANSCHEID W.
Type of article: Article
Summary
Supplementary sorting method for cooled pork carcasses was developed. The method was tested, for determining both the fraction of lean meat and the quality of the cool carcass. Cold and warm classifying figures varied by less than 2% in more than 80% of cases. There were almost no deviations of more than 4%.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1995-3019
- Languages: German
- Source: Fleischwirtschaft - vol. 74 - n. 11
- Publication date: 1994/11
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Meat and meat products
- Keywords: Meat; Chilling; Quality; Pork
-
Estimating the market value of pork carcasses a...
- Author(s) : DOBROWOLSKI A., FISCHER K.
- Date : 1994/06
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - vol. 33 - n. 124
View record
-
The effect of combining propionic and ascorbic ...
- Author(s) : OGDEN S. K., TAYLOR A. J., DODD C. E. R., GUERRERO I., BUENDIA H. E., GALLARDO F.
- Date : 1996
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 29 - n. 3
View record
-
RELATIONSHIP BETWEEN TEMPERATURE AND DEGREE OF ...
- Author(s) : GIRARD J. P.
- Date : 1985/07
- Languages : English
- Source: Fleischwirtschaft - vol. 65 - n. 7
View record
-
Microbial evolution in Würstel at three differe...
- Author(s) : AGOSTI M., OTTAVIANI F.
- Date : 1993/05
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 31 - n. 315
View record
-
AN IN-LINE CHILLING PLANT FOR BACON.
- Author(s) : SZILAGYI F.
- Date : 1984
- Languages : Hungarian
- Source: Husipar - vol. 33 - n. 2
View record