ShareLine chilling of beef. 2. The effect on carcass temperature, weight loss and toughness.
Author(s) : DRUMM B. M., MCKENNA B. M., JOSEPH R. L.
Type of article: Article
Summary
Investigation into the possibilities of replacing discontinuous cooling processes by continuous ones. Attempt to optimize the process by varying air and meat temperatures, air speed and relative humidity.
Details
- Original title: Line chilling of beef. 2. The effect on carcass temperature, weight loss and toughness.
- Record ID : 1993-0301
- Languages: English
- Source: J. Food Eng. - vol. 15 - n. 4
- Publication date: 1992
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Indexing
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THE EFFECTS OF SPRAY-CHILLING CARCASSES ON THE ...
- Author(s) : JONES S. D. M., ROBERTSON W. M.
- Date : 1988
- Languages : English
- Source: Meat Sci. - vol. 24 - n. 3
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THE EFFECT OF HIGH AND LOW VOLTAGE ELECTRICAL S...
- Author(s) : EIKELENBOOM G., SMULDERS F. J. M., RUDERUS H.
- Date : 1981/08/24
- Languages : English
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DONNEES SUR LE REFROIDISSEMENT DE MUSCLES DESOS...
- Author(s) : DAUDIN J. D.
- Date : 1990
- Languages : French
- Source: Rev. gén. Froid - vol. 80 - n. 4
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EFFECT OF SPRAY-CHILLING ON QUALITY OF BEEF FRO...
- Author(s) : HIPPE C. L.
- Date : 1991
- Languages : English
- Source: Can. J. Anim. Sci. - vol. 69 - n. 1
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INFLUENCE DES CONDITIONS DE REFRIGERATION SUR L...
- Date : 1986/06
- Languages : French
- Source: Inf. tech. Cemagref - cah. 62; rapp. 4; 6 p.; 4 fig.
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