THE EFFECT OF SHROUDING ON THE APPEARANCE OF SPRAY-CHILLED BEEF CARCASSES.

Author(s) : JONES S. D. M., ROBERTSON W. M.

Type of article: Article

Summary

THE QUALITY OF MEAT OF CARCASSES SHROUDED OR UNSHROUDED PRIOR TO CHILLING IS COMPARABLE. ON THE CONTRARY, COLD SHRINKAGE IS SIGNIFICANTLY LOWER IN UNWRAPPED SAMPLES. (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-234873.

Details

  • Original title: THE EFFECT OF SHROUDING ON THE APPEARANCE OF SPRAY-CHILLED BEEF CARCASSES.
  • Record ID : 1989-0155
  • Languages: English
  • Source: Can. Inst. Food Sci. Technol. J. - vol. 21 - n. 1
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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