ShareFIFTY YEARS OF MEAT CONDITIONING.
Type of article: Article
Summary
BIOCHEMICAL CHANGES OCCURRING IN MEAT DURING POSTMORTEM RIPENING. EFFECTS ON TEXTURE AND TENDERNESS. PROCEDURES FOR ACCELERATING MEAT RIPENING: QUICK CHILLING AND ELECTRICAL STIMULATION.
Details
- Original title: FIFTY YEARS OF MEAT CONDITIONING.
- Record ID : 1982-1237
- Languages: English
- Source: Food Manuf. - vol. 56 - n. 3
- Publication date: 1981
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Meat and meat products
- Keywords: Tenderness; Meat; Texture; Chilling; Ageing (meat); Electrical stimulation
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EFFECT OF ELECTRICAL STIMULATION ON THE TENDERI...
- Author(s) : MOLLER A. J.
- Date : 1983
- Languages : English
View record
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THE EFFECTS OF ELECTRICAL STIMULATION AND AGING...
- Author(s) : TAYLOR D. G., CORNELL J. G.
- Date : 1985
- Languages : English
- Source: Meat Sci. - vol. 12 - n. 4
View record
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SINGULAR AND COMBINED EFFECTS OF ELECTRICAL STI...
- Author(s) : SAVELL J.
- Date : 1982
- Languages : English
- Source: Meat Sci. - vol. 6 - n. 2
View record
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BEEF TENDERNESS: THE INFLUENCE OF ANIMAL AGE AN...
- Author(s) : HUSBAND P. M., JOHNSON B. Y.
- Date : 1985
- Languages : English
- Source: CSIRO Food Res. Q. - vol. 45 - n. 1
View record
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ELECTRICAL STIMULATION OF MUTTON.
- Author(s) : BOUTON P. E., HARRIS P. V., SHORTHOSE W. R.
- Date : 1984
- Languages : English
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