SharePOSTMORTEM CHANGES IN MUSCLE WITH REGARD TO PROCESSING OF HOT BONED BEEF.
Author(s) : HAMM R.
Type of article: Article
Summary
THE ADVANTAGES OF HOT BONING ARE OUTLINED AND REFERENCES MADE TO THE RELEVANT LITERATURE. HOT MEAT IN A PRE-RIGOR STATE IS VERY SUITABLE FOR THE PRODUCTION OF EMULSION-TYPE SAUSAGES. BIOCHEMICAL AND STRUCTURAL CHANGES WHICH TAKE PLACE UNTIL COMPLETION OF RIGOR MORTIS ARE DESCRIBED. C.R.F.
Details
- Original title: POSTMORTEM CHANGES IN MUSCLE WITH REGARD TO PROCESSING OF HOT BONED BEEF.
- Record ID : 1984-1895
- Languages: English
- Source: Acta Aliment. Pol. - vol. 8 - n. 3-4
- Publication date: 1982
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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DESOSSAGE A CHAUD.
- Date : 1980/10
- Languages : French
- Source: Filière Viande - n. 26
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TENSILE PROPERTIES OF COOKED BEEF IN RELATION T...
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- Languages : English
- Source: Meat Sci. - vol. 8 - n. 4
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PROCESSING, SENSORY AND CHEMICAL PROPERTIES OF ...
- Author(s) : ABU-BAKAR A.
- Date : 1989
- Languages : English
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PROCESSING, MICROBIAL AND SENSORY CHARACTERISTI...
- Author(s) : REAGAN J. O.
- Date : 1981
- Languages : English
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Postmortem changes in muscle foods.
- Author(s) : FAUSTMAN C.
- Date : 1994
- Languages : English
- Source: In: Muscle Foods, Meat Poult. Seafood Technol., Chapman Hall - 63-78; 10 ref.
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