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HOT BONING OF BEEF: CONSEQUENCES IN REFRIGERATION.

DESOSSAGE A CHAUD DES VIANDES BOVINES : CONSEQUENCES EN MATIERE DE FROID.

Author(s) : SALE P.

Type of article: Article

Summary

THE AUTHOR DISCUSSES THE MAIN TRENDS OF THE PRESENT DEVELOPMENT OF THE BEEF MEAT INDUSTRY TOWARDS FURTHER INDUSTRIALIZATION. HE STUDIES THE FACTORS FAVOURING THIS DEVELOPMENT AND STRESSES ITS CONSEQUENCES. HE DESCRIBES THE PROBABLE RESULT AS THE HOT BONING OF CARCASSES AND STUDIES THE ADVANTAGES. HE SHOWS HOW THE DEVELOPMENT OF THIS PRACTICE WILL NECESSARILY RESULT IN A DEEP CHANGE IN THE CONCEPTION AND APPLICATION OF REFRIGERATION IN THE MEAT INDUSTRY. J.R.

Details

  • Original title: DESOSSAGE A CHAUD DES VIANDES BOVINES : CONSEQUENCES EN MATIERE DE FROID.
  • Record ID : 1985-2457
  • Languages: French
  • Source: Rev. gén. Froid - vol. 75 - n. 3
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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