ShareRapid chilling for lamb.
Author(s) : JAIME I., BELTRAN J. A., CENA P., RONCALES P.
Type of article: Article
Summary
Short study of the effects of the chilling rate of medium to heavy carcasses on the properties and tenderness of lamb.
Details
- Original title: Rapid chilling for lamb.
- Record ID : 1994-0326
- Languages: English
- Source: Meat int. - vol. 2 - n. 9-10
- Publication date: 1992
Links
See the source
Indexing
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Themes:
Food engineering;
Meat and meat products - Keywords: Tenderness; Lamb; Meat; Rapid chilling; Physical property
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- Source: Meat Sci. - vol. 32 - n. 2
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