ShareOPTIMAL HOT PROCESSING SYSTEMS FOR BEEF.
Author(s) : KASTNER C. L.
Type of article: Article
Summary
THE TERM HOT PROCESSING IS NOW USED FOR THE FABRICATION TECHNIQUES IN WHICH THE CARCASS IS PROCESSED BEFORE THE BODY TEMPERATURE HAS BEEN REDUCED SUBSTANTIALLY. THE RESULTS OF RESEARCH ARE DISCUSSED. THE TWO FIGURES SHOW THE STAGES OF OPERATION IN SYSTEMS WITH AND WITHOUT ELECTRICAL STIMULATION BEFORE PROCESSING. C.R.F.
Details
- Original title: OPTIMAL HOT PROCESSING SYSTEMS FOR BEEF.
- Record ID : 1984-0170
- Languages: English
- Source: J. Food Technol. - vol. 37 - n. 5
- Publication date: 1983
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Packaging;
Meat and meat products - Keywords: Mince; Vacuum; Meat; Beef; Electrical stimulation; Meat product; Packaging; Boning; Control (generic)
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EFFECT OF ELECTRICAL STIMULATION AND OF HOT BON...
- Author(s) : PALLIOLA E.
- Date : 1988
- Languages : Italian
- Source: Riv. Soc. ital. Sci. Aliment. - vol. 17 - n. 6
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MICROBIOLOGICAL QUALITY OF RESTRUCTURED AND CON...
- Author(s) : NEWSOME R. L.
- Date : 1987
- Languages : English
View record
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EFFECTS OF ELECTRICAL STIMULATION AND HOT BONIN...
- Author(s) : SEMAN D. L.
- Date : 1986
- Languages : English
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EFFECTS OF ELECTRICAL STIMULATION, TEMPERATURE ...
- Author(s) : BERRY B. W., KOTULA A. W.
- Date : 1982
- Languages : English
- Source: Acta Aliment. Pol. - vol. 8 - n. 3-4
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MICROBIOLOGY OF HOT-BONED AND ELECTRO-STIMULATE...
- Author(s) : KOTULA A. W.
- Date : 1981
- Languages : English
- Source: Journal of Food Protection - vol. 44 - n. 7
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