ShareImprovements of pork cooling efficiency.
Poprawa efektywnosci chlodzenia miesa wieprzowego.
Author(s) : GRZEBIELEC A., RUSOWICZ A., BARANOWSKI P. A.
Type of article: Article
Summary
Pork cooling rate has a major impact on both the quality of the final product and the energy efficiency of the process. Too slow cooling causes the pH dropes too quickly meat. Too rapid cooling causes that you may experience a so-called cooling shrinkage.
Details
- Original title: Poprawa efektywnosci chlodzenia miesa wieprzowego.
- Record ID : 30011653
- Languages: Polish
- Source: Chlodnictwo - vol. 49 - n. 2
- Publication date: 2014/02
Links
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Indexing
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Themes:
Chilling of foodstuffs;
Meat and meat products - Keywords: Comparison; Efficiency; Chilling; Quality; Pork
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- Languages : Polish
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- Languages : Polish
- Source: Chlodnictwo - vol. 48 - n. 6
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- Date : 2009/06
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- Source: Journal of Refrigeration - vol. 30 - n. 3
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- Date : 2016/09
- Languages : English
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- Formats : PDF
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