ShareTHE EFFECTS OF SPRAY-CHILLING CARCASSES ON THE SHRINKAGE AND QUALITY OF BEEF.
Author(s) : JONES S. D. M., ROBERTSON W. M.
Type of article: Article
Summary
COMPARISON OF SIDES OF BEEF CHILLED IN AIR AND WATER, QUALITY VARIATION, WEIGHT LOSSES AND COLOUR. CHILLING BY WATER SPRAY HAS NO EFFECT ON THE OVERALL MEAT QUALITY. (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-248229.
Details
- Original title: THE EFFECTS OF SPRAY-CHILLING CARCASSES ON THE SHRINKAGE AND QUALITY OF BEEF.
- Record ID : 1990-0179
- Languages: English
- Source: Meat Sci. - vol. 24 - n. 3
- Publication date: 1988
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Meat; Chilling; Beef; Air; Organoleptic property; Weight loss; Colour; Water
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