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RATE OF CHILLING AND MEAT QUALITY.

[In Dutch. / En néerlandais.]

Author(s) : MOERMAN P. C.

Type of article: Article

Summary

A QUICK CHILLING PROCESS COMPARED WITH A SLOWER ONE RESULTS IN: THE POSSIBILITY OF DEBONING WITHIN A SHORTER TIME; LESS WEIGHT LOSS DURING CHILLING; IMPROVEMENT OF THE BACTERIOLOGICAL CONDITION; DECREASED TENDERNESS OF BEEF AND VEAL. THESE POINTS ARE DISCUSSED IN BRIEF.

Details

  • Original title: [In Dutch. / En néerlandais.]
  • Record ID : 1986-0225
  • Languages: Dutch
  • Source: Koeltech. Klim. - vol. 78 - n. 6
  • Publication date: 1985/06
  • Document available for consultation in the library of the IIR headquarters only.

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