ShareFREEZING 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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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Thawing; Oxidation; Cold shortening; Lipid; Meat; Organoleptic property; Hygiene; Colour; Freezing
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- Date : 1989/09
- Languages : German
- Source: Fleischwirtschaft - vol. 69 - n. 9
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MECHANO-STRUCTURAL ANALYSIS OF THE CHANGES OCCU...
- Author(s) : GOLOVKIN N. A., YEVELEV S. A.
- Date : 1987
- Languages : Hungarian
- Source: Hütöipar - vol. 32 - n. 1
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- Author(s) : XIONG Y. L., BLANCHARD S. P.
- Date : 1993/07
- Languages : English
- Source: Ital. J. Food Sci. - vol. 58 - n. 4
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- Author(s) : DRANSFIELD E., LOCKYER D. K.
- Date : 1985
- Languages : English
- Source: Meat Sci. - vol. 13 - n. 1
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- Author(s) : DIDIMOPOULOS G.
- Date : 1983
- Languages : Greek
- Source: Bull. hell. vet. med. Soc. - vol. 34 - n. 2
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