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REFRIGERATION TECHNIQUES IN PROCESSING AND MARKETING MEAT.

[In Italian. / En italien.]

Author(s) : MONZINI A.

Type of article: Article

Summary

THE EXPLOITATION OF REFRIGERATION TECHNIQUES FOR THE HAND-LING, STORAGE AND MARKETING OF BEEF PRODUCTS IS REVIEWED AND DISCUSSED WITH REFERENCE TO BIOCHEMICAL AND TECHNICAL PROBLEMS. THE EFFECT OF TEMPERATURE ON THE BIOCHEMICAL POST-MORTEM CHANGES IN BEEF ARE SUMMARIZED. THE THREE STAGES IN THE REFRIGERATION OF MEAT (PRE-COOLING, QUICK-COOLING, AND STORAGE) ARE SURVEYED IN THEIR TECHNICAL AND BIOCHEMICAL ASPECTS. THE AUTHOR STUDIES THE FREEZING OF MEAT IN WHOLE AND RETAIL TRADE, WITH REFERENCE TO EQUIPMENT AND BIOCHEMICAL AND MARKETING ASPECTS. A. P.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1989-1408
  • Languages: Italian
  • Source: Industria italiana del Freddo - vol. 42 - n. 3
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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