ShareTECHNOLOGICAL PROPERTIES OF FROZEN MEAT GROUND IN A FROZEN MEAT CUTTER.
[In German. / En allemand.]
Author(s) : WIRTH
Type of article: Article
Summary
COMMENTS UPON INVESTIGATIONS BY THE NORWEGIAN AUTHORS HARBITZ AND EGELANSDAL (1983) INTO THE GRINDING OF FROZEN MEAT IN A SPECIALLY DESIGNED CUTTER, PARTICULARLY FOR SAUSAGE-MAKING. THIS PROCESS SHOULD BE DONE AFTER THE PARTIAL THAWING OF FROZEN MEAT IN A ROOM AT 271-272.5 K (-2 TO -0.5 DEG C). G.G.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1984-1918
- Languages: German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 82
- Publication date: 1983
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Meat and meat products
- Keywords: Mince; Manufacture; Meat; Sausage; Freezing
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GRINDING OF CONNECTIVE TISSUE AND TEMPERATURES ...
- Author(s) : AMBROSIADIS I., WIRTH F.
- Date : 1983
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 80
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Making uncooked sausage with liquid nitrogen: a...
- Author(s) : LEUTZ U., HERRMANN K., FISCHER A.
- Date : 1993/10
- Languages : German
- Source: Fleischerei - vol. 44 - n. 10
View record
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INFLUENCE DE LA CONGELATION ET DE LA DECONGELAT...
- Author(s) : BOURVA F.
- Date : 1982
- Languages : French
- Source: Bretagne agro-aliment., ADRIA - n. 1
View record
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TECHNOLOGICAL PROPERTIES OF FROZEN AND REFROZEN...
- Author(s) : GUMPEN S. A., FRETHEIM K.
- Date : 1981/08/24
- Languages : English
View record
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THE SURVIVAL OF CAMPYLOBACTER JEJUNI IN RED MEA...
- Author(s) : BARRELL R. A. E.
- Date : 1984
- Languages : English
- Source: Int. J. Food Microbiol. - vol. 1 - n. 4
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