ShareThe biochemical basis of very fast chilling effect on meat quality.
Author(s) : RONCALÉS P., JAIME I., BELTRÀN J. A.
Type of excerpt: Book chapter
Summary
The biochemical events responsible for presumed tenderisation of meat obtained after a very fast chilling treatment of carcasses are far from understood, although some of them have been pointed out. Neither have been conveniently established chilling treatments for the different carcass types so as to reach optimal conditions.
Details
- Original title: The biochemical basis of very fast chilling effect on meat quality.
- Record ID : 2000-0810
- Languages: English
- Source: Very fast chilling in beef. 1. Peri-mortem and the chilling process. 2. Muscle to meat. 3. Eating quality. Concerted Action CT94-1881.
- Publication date: 1998/02
- Document available for consultation in the library of the IIR headquarters only.
Links
See other book excerpts from the same source (20)
See source
Indexing
-
Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Slaughterhouse; Meat; Rapid chilling; Research; Quality
-
Kühlung von Schweineschlachtkörpern und deren A...
- Author(s) : WAL P. G. van der
- Date : 1997/09
- Languages : German
- Source: Fleischwirtschaft - vol. 77 - n. 9
View record
-
Chilling of carcases and the consequences for t...
- Author(s) : WAL P. G. van der
- Date : 1997/01
- Languages : Dutch
- Source: Koude & Luchtbehandeling - vol. 90 - n. 1
View record
-
Verification of the hygienic adequacy of beef c...
- Author(s) : JERICHO K. W. F., O'LANEY G., KOZUB G. C.
- Date : 1998/10
- Languages : English
- Source: Journal of Food Protection - vol. 61 - n. 10
View record
-
BRUMISATION DES VIANDES.
- Author(s) : LETANG G.
- Date : 1990
- Languages : French
- Source: Rev. gén. Froid - vol. 80 - n. 4
View record
-
THE ECONOMICS OF MODERN BEEF CHILLING SYSTEMS.
- Author(s) : BOWATER F. J.
- Date : 1986/09/10
- Languages : English
- Formats : PDF
View record