ShareThe effects of spray and blast chilling on carcass shrinkage and pork muscle quality.
Author(s) : JONES S. D. M., JEREMIAH L. E., ROBERTSON W. M.
Type of article: Article
Summary
The effects of the length of each treatment, alone or in combination, on the cooling rate of the carcasses and on the colour, water losses and pH of pork. Research into the optimal conditions for pork carcass chilling.
Details
- Original title: The effects of spray and blast chilling on carcass shrinkage and pork muscle quality.
- Record ID : 1994-3001
- Languages: English
- Source: Meat Sci. - vol. 34 - n. 3
- Publication date: 1993
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Spray; Meat; Texture; Chilling; Air; Organoleptic property; Pork; Ph; Weight loss
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ALTERNATIVE METHODS OF PIG CHILLING.
- Author(s) : GIGIEL A., BUTLER F., HUDSON B.
- Date : 1989
- Languages : English
- Source: Meat Sci. - vol. 26 - n. 1
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THE EFFECTS OF HANDLING, TRANSPORT, SLAUGHTER A...
- Author(s) : TARRANT P. V.
- Date : 1989
- Languages : English
- Source: Ir. J. Food Sci. Technol. - vol. 13 - n. 2
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INFLUENCE DU PH ULTIME ET DES TEMPERATURES DE C...
- Author(s) : PINOCHET D., HERICHER M. D., KERISIT R.
- Date : 1988
- Languages : French
- Source: Viandes Prod. carnés - vol. 9 - n. 1
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THE EFFECT OF PRESLAUGHTER SHOWERING AND POST-S...
- Author(s) : LONG V. P., TARRANT P. V.
- Date : 1990
- Languages : English
- Source: Meat Sci. - vol. 27 - n. 3
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Einsatz von Gelatinelösung bei der Gefrierlager...
- Author(s) : MARGGRANDER K., HOFMANN K.
- Date : 1997/01
- Languages : German
- Source: Fleischwirtschaft - vol. 77 - n. 1
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