ShareFUNCTIONAL CHARACTERISTICS OF HOT BONED MEAT.
Author(s) : WEST R. L.
Type of article: Article
Summary
THE EFFECT OF PRE-RIGOR AND POST-RIGOR BONING TREATMENTS ON THE FUNCTIONAL CHARACTERISTICS OF HOT BONED MEAT ARE EVALUATED. THE RESULTS OF RESEARCH ARE REVIEWED AND DISCUSSED. C.R.F.
Details
- Original title: FUNCTIONAL CHARACTERISTICS OF HOT BONED MEAT.
- Record ID : 1984-0169
- Languages: English
- Source: J. Food Technol. - vol. 37 - n. 5
- Publication date: 1983
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles in this issue (4)
See the source
Indexing
- Themes: Meat and meat products
- Keywords: Slaughterhouse; Mince; Meat; Beef; Electrical stimulation; Sausage; Hot boning
-
MICROBIOLOGY OF HOT-BONED AND ELECTRO-STIMULATE...
- Author(s) : KOTULA A. W.
- Date : 1981
- Languages : English
- Source: Journal of Food Protection - vol. 44 - n. 7
View record
-
MICROBIOLOGICAL CONDITION OF RESTRUCTURED STEAK...
- Author(s) : LAACK R. L. J. M. van, SMULDERS F. J. M.
- Date : 1991/05
- Languages : English
- Source: Journal of Food Protection - vol. 54 - n. 5
View record
-
EFFECT OF HOT BONING, WITH OR WITHOUT PREVIOUS ...
- Author(s) : LASTA J., MICHANIE S., QUEVEDO F.
- Date : 1983
- Languages : Spanish
- Source: Ind. carn. latinoam. - vol. 10 - n. 48
View record
-
OPTIMAL PROCESSING SYSTEMS FOR HOT BONED PORK.
- Author(s) : REAGAN J. O.
- Date : 1983
- Languages : English
- Source: J. Food Technol. - vol. 37 - n. 5
View record
-
LA STIMULATION ELECTRIQUE DES CARCASSES : UN
- Author(s) : VALIN C., VIGNERON X.
- Date : 1980/10
- Languages : French
- Source: Génie rural - n. 10
View record