ShareMEAT FLAKING PROCESS IMPROVEMENTS OFFER OPPORTUNITIES FOR FROZEN FOODS.
Type of article: Article
Summary
THE ARTICLE DESCRIBES THE RESEARCH INTO THE FLAKING PROCESS WHICH UTILISES THE WHOLE OF THE CARCASS AND WHICH MAKES POSSIBLE THE SHAPING OF BEEF OR SOW PORK INTO STEAK OR CHOP SHAPES. THE ADDITION OF SALT AND POLYPHOSPHATE TO THE MEAT IMPROVED THE FLAVOUR AND TEXTURE AND EXTENDED THE STORAGE LIFE AT FROZEN TEMPERATURE. C.R.F.
Details
- Original title: MEAT FLAKING PROCESS IMPROVEMENTS OFFER OPPORTUNITIES FOR FROZEN FOODS.
- Record ID : 1985-0183
- Languages: English
- Source: Quick frozen Foods int. - vol. 25 - n. 3
- Publication date: 1984/01
- Document available for consultation in the library of the IIR headquarters only.
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EFFECT OF INORGANIC POLYPHOSPHATES ON GROUND BE...
- Author(s) : MOLINS R. A.
- Date : 1987
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THE EFFECT OF PRECOOKING AND THAWING METHODS ON...
- Author(s) : BEKE G., SEBOK A.
- Date : 1987/08/24
- Languages : English
- Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
- Formats : PDF
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EFFECT OF FROZEN STORAGE ON THE PROCESSING SUIT...
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- Date : 1985
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- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 89
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SENSORY ANALYSIS OF WARMED-OVER FLAVOUR IN MEAT.
- Author(s) : LOVE J.
- Date : 1988
- Languages : English
- Source: J. Food Technol. - vol. 42 - n. 6
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