ShareTHE EFFECT OF THE RATE OF FREEZING AND THAWING ON THE DRIP LOSS FROM FROZEN BEEF.
Author(s) : JAMES S. J., NAIR C., BAILEY C.
Type of article: Book chapter
Summary
THESE EXPERIMENTS HAVE NOT FOUND ANY EFFECT OF FREEZING RATE ON DRIP LOSS FROM FROZEN BEEF. TRIALS INDICATE THAT VERY SHORT (LESS THAN 5 MINUTES) AND VERY LONG (GREATER THAN 2,000 MINUTES) THAWING TIMES PRODUCE GREATER THAN AVERAGE DRIP LOSSES WITH MINIMUM LOSS OCCURRING AT A THAWING TIME OF APPROXIMATELY 400 MINUTES.
Details
- Original title: THE EFFECT OF THE RATE OF FREEZING AND THAWING ON THE DRIP LOSS FROM FROZEN BEEF.
- Record ID : 1985-1560
- Languages: English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 807-813; 3 fig.; 1 tabl.; 22 ref.
- Publication date: 1984
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Meat and meat products
- Keywords: Thawing; Freezing rate; Meat; Drip; Beef
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- Date : 1985
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- Date : 1980
- Languages : English
- Source: Meat Sci. - vol. 4 - n. 1
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- Author(s) : KUNIS J., RICHTER R., RADESPIE L E.
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- Languages : English
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THE FREEZING OF MEAT: HOW TO CHOOSE A FAST FREEZE.
- Author(s) : COOPER T. J. R.
- Date : 1986
- Languages : English
- Source: Scand. Refrig./Refrig. Air Cond. Heat Recov. - vol. 89 - n. 1,056
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- Author(s) : HAMM R., GOTTESMANN P.
- Date : 1985
- Languages : German
- Source: Z. Lebensm.-Unters. -Forsch. - n. 181
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