ShareIMMERSION CHILLING OF HOT CUT, VACUUM PACKED PORK PRIMALS.
Author(s) : BROWN T.
Type of article: Article
Summary
COMPARISON BETWEEN THE INCIDENCE OF CHILLING IN BRINE AND THE INCIDENCE OF AIR CHILLING ON WEIGHT LOSSES, TENDERNESS AND ORGANOLEPTIC PROPERTY OF MEAT. IMMERSION CHILLING PRODUCES LESS TENDER AND BROWNER MEAT. (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-240006.
Details
- Original title: IMMERSION CHILLING OF HOT CUT, VACUUM PACKED PORK PRIMALS.
- Record ID : 1989-1410
- Languages: English
- Source: Meat Sci. - vol. 22 - n. 3
- Publication date: 1988
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Packaging;
Meat and meat products - Keywords: Tenderness; Brine; Vacuum; Meat; Chilling; Air; Organoleptic property; Pork; Weight loss; Immersion; Packaging; Hot boning
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