ShareFunctionality of meats for canned prepared food. Effect of the raw material preparation.
Fonctionnalité des viandes destinées aux plats cuisinés appertisés. Effet du mode de préparation de la matière première.
Author(s) : FRENCIA J. P., SOBAS M. A.
Type of article: Article
Summary
Effect of meat preparation on the output of canned prepared food (boeuf bourguignon) and proposal for predictive measurement methods for output. Among the factors studied (electric stimulation, sweating, preservation, freezing, storage and thawing), only freezing has a significant effect on output.
Details
- Original title: Fonctionnalité des viandes destinées aux plats cuisinés appertisés. Effet du mode de préparation de la matière première.
- Record ID : 1994-0351
- Languages: French
- Source: Viandes Prod. carnés - vol. 13 - n. 5
- Publication date: 1992
Links
See the source
Indexing
- Themes: Meat and meat products
- Keywords: Prepared food; Canning; Meat; Beef; Freezing
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