ShareRESEARCH ON HOT BONED PORK.
[In German. / En allemand.]
Author(s) : HONIKEL K. O., HAMM R.
Type of article: Article
Summary
DURING TESTS UNDER CONDITIONS SIMILAR TO ACTUAL ONES, THE OPTIMUM COOLING AND STORAGE CONDITIONS OF HOT BONED PORK WERE STUDIED. PACKED PORK CUTS WERE STORED SEVEN DAYS POST-MORTEM AT TEMPERATURES OF 273 TO 272 K (0 TO -1 DEG C) AFTER PRECOOLING TO 275 K (3 DEG C). THE VARIOUS FACTORS AFFECTING MEAT QUALITY WERE SHOWN, INCLUDING QUICK COOLING AFTER SLAUGHTERING WHICH IS BEST PROVIDED BY HOT BONING. R.R.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1985-1112
- Languages: German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 84
- Publication date: 1984
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Meat; Chilling; Organoleptic property; Pork; Hot boning
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- Author(s) : CLARKE A. D.
- Date : 1990
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 23 - n. 3
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THE EFFECT OF ELECTRICAL STIMULATION, TIME OF B...
- Author(s) : LAACK R. L. J. M. van, SMULDERS F. J. M.
- Date : 1989
- Languages : English
- Source: Meat Sci. - vol. 25 - n. 2
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COLOUR AND COLOUR STABILITY OF MEAT CURED HOT A...
- Author(s) : FELDHUSEN F.
- Date : 1986/06
- Languages : English
- Source: Fleischwirtschaft - vol. 66 - n. 6
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EFFECT OF HOT-BONED PORK ON THE KEEPING QUALITY...
- Author(s) : GUERRERO LEGARRETA I., USBORNE W. R., ASHTON G. C.
- Date : 1987
- Languages : English
- Source: Meat Sci. - vol. 21 - n. 4
View record
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COMPARISON OF CHANGES IN PORCINE AND BOVINE MUS...
- Author(s) : HAMM R., HONIKEL K. O., KIM C. J.
- Date : 1984/11
- Languages : German
- Source: Fleischwirtschaft - vol. 64 - n. 11
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