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Surface water activity during meat cooling.

Actividad del agua superficial durante la refrigeración de la carne.

Author(s) : LOVATT S. J., HILL H. K.

Type of article: Article

Summary

This article is the Spanish translation of an article presented at the IIR meeting in Sofia, Bulgaria (See IIR Bulletin, reference 2001-0919). Meat weight loss, appearance and microbial growth during chilling and storage are all affected by the water activity at the surface of the meat. This property has not been well-defined in the past because it is difficult to measure and varies with time during the chilling process. A measurement technique based on combining the fundamental definition of water activity with mathematical modelling and an automated sensor system is described.

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Format PDF

Pages: 28-37 (6 p.)

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Details

  • Original title: Actividad del agua superficial durante la refrigeración de la carne.
  • Record ID : 2005-2096
  • Languages: Spanish
  • Source: Frío Calor Aire acondicionado - vol. 33 - n. 366
  • Publication date: 2005/01

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