ShareSummary
This method consists in measuring drip water during rapid thawing of 20 carcasses in a water bath at 42 deg C, with thawing stopped when the internal temperature of the carcasses reaches 4 deg C. The thawing times set down by European regulations seem to be underestimated for carcasses containing offal.
Details
- Original title: Mesure de la teneur en eau des carcasses de volailles par la méthode d'égoutttage.
- Record ID : 1996-2956
- Languages: French
- Publication date: 1995/03/28
- Source: Source: C. R. prem. Journ. Rech. avicole, Angers/Inst. tech. Avic.
260-262.
Indexing
- Themes: Poultry
- Keywords: Thawing; Poultry; Measurement; Meat; Water content
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WATER INTAKE AND DRIP IN BROILERS AND MEAT QUAL...
- Author(s) : RISTIC M.
- Date : 1991/09
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - vol. 30 - n. 113
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Influence de la durée de stockage et du nombre ...
- Author(s) : VERDON J., COLIN P.
- Date : 1995/08/20
- Languages : French
- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Formats : PDF
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Effects of postmortem temperature and time on t...
- Author(s) : LESIAK M. T., OLSON D. G., LESIAK C. A., AHN D. U.
- Date : 1996
- Languages : English
- Source: Meat Sci. - vol. 43 - n. 1
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Effects of postmortem time before chilling and ...
- Author(s) : LESIAK M. T., OLSON D. G., LESIAK C. A., AHN D. U.
- Date : 1997/03
- Languages : English
- Source: Br. Poult. Sci. - vol. 76 - n. 3
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DETERMINATION OF EXTRANEOUS WATER IN DEEP-FROZE...
- Author(s) : JENSEN J. S., THOMSEN B., SIMONSEN B.
- Date : 1989/08
- Languages : German
- Source: Fleischwirtschaft - vol. 69 - n. 8
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