ShareINFLUENCE OF CHILLING AND FREEZING TECHNIQUES ON POSTSLAUGHTER CHANGES IN MEAT AND ITS CONSUMPTION QUALITIES.
[In Polish. / En polonais.]
Author(s) : POSTOLSKI J.
Type of article: Article
Summary
THE MECHANISMS AND DYNAMICS OF BIOCHEMICAL CHANGES TAKING PLAC E IN MEAT AFTER SLAUGHTER, THE ESSENTIAL DEPENDENCIES DURING THE PROCESS AND THE FINAL QUALITY ACHIEVED ARE DESCRIBED. THE PURPOSE OF THIS STUDY WAS TO PROVIDE THE NECESSARY DETAILS THAT ARE IMPORTANT TO INDUSTRIAL PRODUCERS OF MEAT PRODUCTS.
Details
- Original title: [In Polish. / En polonais.]
- Record ID : 1988-1912
- Languages: Polish
- Source: Chlodnictwo - vol. 22 - n. 10
- Publication date: 1987
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Meat; Chilling; Chemical property; Freezing
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REFRIGERATION TECHNIQUES IN PROCESSING AND MARK...
- Author(s) : MONZINI A.
- Date : 1988
- Languages : Italian
- Source: Industria italiana del Freddo - vol. 42 - n. 3
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CHILLING AFTER SLAUGHTER AND QUALITY OF PORK.
- Author(s) : HONIKEL K. O.
- Date : 1986/12
- Languages : German
- Source: Kälte + Klimatechnik (Die) - vol. 39 - n. 12
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MODIFICATIONS OF PHYSICAL AND CHEMICAL PROPERTI...
- Author(s) : OKAYAMA T.
- Date : 1991
- Languages : Japanese
- Source: Anim. Sci. Technol. - vol. 62 - n. 2
View record
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CHANGES IN CHEMICAL INDICES OF PORK MEAT FROZEN...
- Author(s) : NIEDZIELSKI Z.
- Date : 1982
- Languages : Polish
- Source: Chlodnictwo - vol. 17 - n. 9
View record
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POSTMORTEM METABOLISM IN FRESH PORCINE, OVINE A...
- Author(s) : LUNDBERG P.
- Date : 1987
- Languages : English
- Source: Meat Sci. - vol. 19 - n. 1
View record