ShareInfluence on meat colour of spray-chilling the surface of pig carcasses.
Author(s) : FELDHUSEN F., KIRSCHNER T., KOCH R., GIESE W., WENZEL S.
Type of article: Article
Summary
Effects of the treatment on the formation of metmyoglobin in pork muscle, and their change of colour during a cooling period of 4 or 20 hours are studied.
Details
- Original title: Influence on meat colour of spray-chilling the surface of pig carcasses.
- Record ID : 1996-1669
- Languages: English
- Source: Meat Sci. - vol. 40 - n. 2
- Publication date: 1995
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Spray; Cooling time; Meat; Chilling; Pork; Colour
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Mathematical simulation of pork half-carcass co...
- Author(s) : ZELIBA Û. O., HARTCHENKO S. V., ONICHTCHENKO M. V.
- Date : 2008
- Languages : Russian
- Source: Holodil'na Tehnika i Tehnologiâ - n. 6
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MEAT INDUSTRY REFRIGERATION: THE CHILLING EQUAT...
- Author(s) : INFANTE FERREIRA C. A., KORTENBACH J. M. H.
- Date : 1990
- Languages : English
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Optimum time for using chilled beef in gelled p...
- Author(s) : FAROUK M. M., WIELICZKO K. J.
- Date : 2003/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 68 - n. 1
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THE EFFECTS OF CHILLING ON THE SURFACES OF PORK...
- Author(s) : FELDHUSEN F.
- Date : 1989/07
- Languages : German
- Source: Fleischwirtschaft - vol. 69 - n. 7
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Spray chilling of lamb carcasses.
- Author(s) : BROWN T., CHOUROUZIDIS K. N., GIGIEL A. J.
- Date : 1993
- Languages : English
- Source: Meat Sci. - vol. 34 - n. 3
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