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FREEZING OF MEAT: ADVANTAGES AND DIFFICULTIES.

CONGELATION DES VIANDES : INTERET ET DIFFICULTES.

Author(s) : CARLES L.

Type of article: Article

Summary

GENERAL PAPER ON THE EFFECTS OF THE FREEZING OF MEAT (MAINLY IN QUARTERS). THE AUTHOR DISCUSSES THE EFFECT OF THE TIME AT WHICH MEAT IS FROZEN (PRE-OR POSTRIGOR MORTIS) COLD SHORTENING, THE EFFECTS OF TEMPERATURE ON THE SANITARY CONDITION, CHANGES IN COLOUR, THE OXIDATION OF LIPID COMPOUNDS AND THE PROBLEMS RAISED BY THAWING AFTER STORAGE. J.R.

Details

  • Original title: CONGELATION DES VIANDES : INTERET ET DIFFICULTES.
  • Record ID : 1986-2350
  • Languages: French
  • Source: Surgélation - n. 243
  • Publication date: 1986/01
  • Document available for consultation in the library of the IIR headquarters only.

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