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QUALITATIVE SORTING OF MEAT ACCORDING TO USE.

VERS LE TRI QUALITATIF DES VIANDES SELON LEUR UTILISATION.

Author(s) : DUMONT B. L.

Type of article: Article

Summary

MEAT TECHNOLOGY SHOULD BE ADJUSTED TO THE TYPE OF MEAT TO BE CONSUMED AFTER CHILLING OR FREEZING AND OF THAT TO BE PROCESSED (DELICATESSEN, SALT PROVISIONS, RECONSTITUTION..). IT SHOULD AIM TO THE IMPROVEMENT OF ORGANOLEPTIC PROPERTIES, WARRANTING MICROBIOLOGICAL QUALITY AND GOOD STORAGE LIFE, WHILE REDUCING COSTS. IN THIS CONNECTION, THE POTENTIALITIES OF THE ELECTRICAL STIMULATION AND EARLY DEBONING OF CARCASSES ARE REPORTED. G.G.

Details

  • Original title: VERS LE TRI QUALITATIF DES VIANDES SELON LEUR UTILISATION.
  • Record ID : 1982-1981
  • Languages: French
  • Source: Marchés agric. - vol. 31 - n. 24
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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