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Surface water activity during meat cooling.

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

Summary

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: 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

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