SharePOSSIBILITIES OF IMPROVING THE QUALITY OF MEAT.
[In German. / En allemand.]
Author(s) : SCHWAGELE F., LUCKE F. K.
Type of article: Article
Summary
THE POSSIBILITIES OF IMPROVING THE QUALITY OF PORK ARE INDICATED AND INVOLVE THE POSTMORTEM TREATMENT OF CARCASSES: CHILLING, PROCESSING AND HYGIENE. THE MATERIALS USED FOR THE STUDIES, AND THE RESULTS ARE EXAMINED. R.R.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1990-1100
- Languages: German
- Source: Mitt.bl. Fleischforsch. Kulmb. - vol. 28 - n. 104
- Publication date: 1989
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Enhancement; Meat; Chilling; Organoleptic property; Pork
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IMPROVEMENT OF THE CONDITION OF PSE PORK BY QUI...
- Author(s) : WOLTERSDORF W.
- Date : 1987
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 96
View record
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IMPROVING THE QUALITY OF PSE PORK BY MEANS OF V...
- Author(s) : WOLTERSDORF W., TROEGER K.
- Date : 1988/07
- Languages : German
- Source: Fleischwirtschaft - vol. 68 - n. 7
View record
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INFLUENCE OF THE CHILLING METHOD ON MEAT QUALIT...
- Author(s) : GRESHAKE F., SCHMITTEN F., SCHEPERS K. H.
- Date : 1988/07
- Languages : German
- Source: Fleischwirtschaft - vol. 68 - n. 7
View record
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EFFECT OF POST-SLAUGHTER CHILLING ON MEAT QUALITY.
- Author(s) : HONIKEL K. O.
- Date : 1986
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 92
View record
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EFFECT OF CHILLING AFTER SLAUGHTERING ON THE ST...
- Author(s) : HONIKEL K. O.
- Date : 1987
- Languages : German
- Source: Fleisch - vol. 41 - n. 4
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