NEW TECHNOLOGIES IN MEAT INDUSTRIES.

NOUVELLES TECHNOLOGIES DANS LES INDUSTRIES DE LA VIANDE.

Type of article: Article

Summary

BRIEF SURVEY OF RECENT OR FORESEEABLE TECHNIQUES, CAPABLE OF CHANGING THE ORGANIZATION OF THE MEAT INDUSTRY SYSTEM. THE AUTHOR SUCCESSIVELY OUTLINES THE ELECTRICAL STIMULATION OF CARCASSES, THE EFFECT OF CONDITIONING MEAT UNDER VACUUM OR UNDER CO2 + O2 ATMOSPHERE (ON THE INHIBITION OF ROT MICROORGANISMS, THE COLOUR AND STORAGE TIME), THE HOT-BONING, THE PRECOOKING OF MEAT (AT THE PRERIGOR STATE) AND SLOW COOKING AT LOW TEMPERATURE, 333 K (60 DEG C). J.R.

Details

Original title: NOUVELLES TECHNOLOGIES DANS LES INDUSTRIES DE LA VIANDE.
Record ID : 1985-2455
Languages: French
Source: Rev. gén. Froid - vol. 74 - n. 12
Publication date: 1984
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Packaging;
Meat and meat products
Keywords: Modified atmosphere; Microbiology; Vacuum; Meat; Electrical stimulation; Packaging; Hot boning; Cooking; Colour