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
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Indexing
- Themes: Meat and meat products
- Keywords: Slaughterhouse; Mince; Meat; Beef; Electrical stimulation; Sausage; Hot boning
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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
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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
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ELECTRICAL STIMULATION AND MEAT QUALITY.
- Author(s) : CHRYSTALL B. B.
- Date : 1982/01/26
- Languages : English
- Source: Refrigeration of perishable products for distant markets.
- Formats : PDF
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EFFECTS OF ELECTRICAL STIMULATION, BONING TEMPE...
- Author(s) : BERRY B. W., STIFFLER D. M.
- Date : 1980/08
- Languages : English
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EFFECTS OF ELECTRICAL STIMULATION, TEMPERATURE ...
- Author(s) : BERRY B. W., KOTULA A. W.
- Date : 1982/05
- Languages : English
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