ShareQUALITY OF VACUUM-THAWED FROZEN MEAT IN A SEMI-INDUSTRIAL PLANT.
[In Russian. / En russe.]
Author(s) : ZUVARSKAJA N. K.
Type of article: Periodical article
Summary
TEST RESULTS SHOWING THAT VACUUM-THAWING IN A PLANT WHERE MEAT QUARTERS ARE HANDLED DECREASES REHEATING TIME AND REDUCES MASS LOSS WITHOUT A MARKED VARIATION OF PROTEIN COMPOSITION. REHEATING IN A ROOM AT 290-292K (17-19 DEGC) UP TO A CORE TEMPERATURE OF MEAT QUARTERS OF 268K (-5 DEGC) IS ADVISED FOR.R. R.
Details
- Original title: [In Russian. / En russe.]
- Record ID : 1982-1610
- Languages: Russian
- Source: Mjasn. Ind. SSSR - n. 12
- Publication date: 1981
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Thawing; Vacuum; Meat; Protein; Weight loss
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THAWING OF FROZEN MEAT.
- Author(s) : VRCHLABSKY
- Date : 1982
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 78
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Freezing regime determines properties.
- Author(s) : BAI J., JIN W., ZHOU G., et al.
- Date : 2008
- Languages : English
- Source: Fleischwirtschaft International - vol. 23 - n. 3
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FREEZING EFFECTS ON MEAT TISSUES.
- Author(s) : CALVELO A.
- Date : 1986
- Languages : English
- Source: In: Food Eng. Process Appl., Unit Oper., Elsevier - vol. 2
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Conditionnement et conservation des viandes et ...
- Author(s) : LEGRAND I.
- Date : 1994
- Languages : French
- Source: Viandes Prod. carnés - vol. 15 - n. 2
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EFFECTS OF SOY PROTEIN AND FREEZING TREATMENTS ...
- Author(s) : BERRY B. W.
- Date : 1991
- Languages : English
- Source: J. Muscle Foods - vol. 2 - n. 2
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