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QUALITY OF MEAT AFTER CURING IN THE FRESH STATE AND OF PRODUCTS MADE WITH IT.

[In Russian. / En russe.]

Author(s) : NESTOROV N.

Type of article: Periodical article

Summary

THE AUTHORS SHOW THAT BEEF AND VEAL CURED AND GROUND WITHIN 3 HRS AFTER SLAUGHTERING KEEP THEIR BOUND WATER RETENTION CAPACITY DURING 8 DAY STORAGE AT A TEMPERATURE UP TO 278 K(5 DEG C) AND 30 DAYS AFTER FREEZING AND STORAGE AT A TEMPERATURE OF 261 TO 258 K (-12 TO -15 DEG C). R.R.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1986-1503
  • Languages: Russian
  • Source: Mjasn. Ind. SSSR - n. 3
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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