ShareINFLUENCE OF ELECTRICAL STIMULATION ON THE QUALITY OF SEMI-FINISHED MEAT PRODUCTS.
[In Russian. / En russe.]
Author(s) : KULIKOVSKAJA L. V.
Type of article: Article
Summary
THE EFFECT OF ELECTROSTIMULATION WITH 220 VOLTS APPLIED TO BEEF CARCASSES, ON THE QUALITY OF BONED PRODUCTS PREPARED FROM THESE CARCASSES, WAS STUDIED. THE RESULTS SHOWED THAT IT IS NOT NECESSARY TO PRECOOL DEBONED MEAT, AND THE BONING AND PREPARATION OF SEMI-FINISHED PRODUCTS WITH FRESH MEAT HAVE BEEN CONSIDERED NECESSARY.
Details
- Original title: [In Russian. / En russe.]
- Record ID : 1989-1891
- Languages: Russian
- Source: Kholodilnaya Tekhnika - n. 6
- Publication date: 1988
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
-
EFFECTS OF BEEF CARCASS ELECTRICAL STIMULATION,...
- Author(s) : BOWLES-AXE J. E.
- Date : 1983
- Languages : English
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TECHNOLOGICAL PARAMETERS FOR THE DEVELOPMENT AN...
- Author(s) : KUNIS J., SPECHT H.
- Date : 1988
- Languages : German
- Source: Nahrung - vol. 32 - n. 5
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ROASTING VS COOKING IN A MODEL SYSTEM: TENDERNE...
- Author(s) : NAEWBANIJ J. O., HARRISON D. L., STONE M. B.
- Date : 1983
- Languages : English
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EFFECTS OF ELECTRICAL STIMULATION, BONING TEMPE...
- Author(s) : BERRY B. W., STIFFLER D. M.
- Date : 1980/08
- Languages : English
View record
-
ELECTRICAL STIMULATION AND MEAT QUALITY.
- Author(s) : CHRYSTALL B. B.
- Date : 1982/01/26
- Languages : English
- Source: Refrigeration of perishable products for distant markets.
- Formats : PDF
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