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IIR documentSummary
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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Pages: 465-472
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Details
- Original title: Surface water activity during meat cooling.
- Record ID : 2001-0919
- Languages: English
- Source: Advances in the Refrigeration Systems, Food Technologies and Cold Chain
- Publication date: 2000
Links
- See translations: Actividad del agua superficial durante la refrigeración de la carne.
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Indexing
- Themes: Meat and meat products
- Keywords: Slaughterhouse; Meat; Chilling; Surface; Water activity
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PRODUCT CHARACTERISTICS GOVERNING HEAT TRANSFER...
- Author(s) : MORLEY M. J.
- Date : 1986/09/10
- Languages : English
- Formats : PDF
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Improved method to measure surface water activi...
- Author(s) : NORTH M. F., HILL K.
- Date : 2006/02/16
- Languages : English
- Source: Innovative Equipment and Systems for Comfort and Food Preservation.
- Formats : PDF
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CALCULATION OF WATER ACTIVITY ON THE SURFACE OF...
- Author(s) : DAUDIN J. D.
- Date : 1986/09/10
- Languages : English
- Formats : PDF
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Measurement of water activity of cured-cooked p...
- Author(s) : DELGADO A. E., SUN D. W.
- Date : 2001/03/28
- Languages : English
- Source: Rapid Cooling of Food.
- Formats : PDF
View record
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CONTROL OF BACTERIAL GROWTH ON HOT BONED MEAT.
- Author(s) : WALKER D. J.
- Date : 1986/09/10
- Languages : English
- Formats : PDF
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