Share

PROCESSING OF POST-SLAUGHTER WARM MEAT.

[In Czech. / En tchèque.]

Author(s) : SIELAFF H., PIPEK P.

Type of article: Article

Summary

BY PROCESSING MEAT IN WARM CONDITION IMMEDIATELY AFTER SLAUGHTERING A SUBSTANTIAL PART OF MEAT CHILLING COST CAN BE SAVED. A NATURALLY HIGH WATER BINDING CAPACITY OF MEAT IMMEDIATELY AFTER SLAUGHTERING IS UTILIZED IN PRE-SALTING FREEZING AND IN QUICK PROCESSING SO THAT EVEN THE LAST OPERATION MAY BE FINISHED PRIOR TO RIGOR MORTIS. OTHER ADVANTAGES ARE A REDUCTION OF MASS LOSSES, A BETTER EMULSIFYING CHARACTERISTIC AND A SHORTER PROCESS CYCLE. MEAT FOR SHELF SALE IN RAW CONDITION SHOULD BE IMMEDIATELY CHILLED.

Details

  • Original title: [In Czech. / En tchèque.]
  • Record ID : 1985-1537
  • Languages: Czech
  • Source: Prum. Potravin - vol. 35 - n. 5
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (1)
See the source

Indexing