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RELATIONSHIP BETWEEN MEAT QUALITY, RAW MATERIALS AND STORAGE CONDITIONS.

[In Russian. / En russe.]

Author(s) : SALAVATULINA R. M.

Type of article: Periodical article

Summary

THE RESULTS OF A TEST ON THE EFFECT OF BONE QUALITY AND STORAGE CONDITIONS AT VARIOUS SUBZERO TEMPERATURES OF MEAT ON ITS PHYSICAL, CHEMICAL, MICROBIOLOGICAL AND ORGANOLEPTIC PROPERTIES ARE PRESENTED. THE BOUNDARY STORAGE LIFE AT 255 K (-18 DEG C) OF MEAT AFTER BONING DOES NOT EXCEED 45 DAYS. R.R.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1986-1510
  • Languages: Russian
  • Source: Mjasn. Ind. SSSR - n. 3
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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