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QUALITY 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.

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