ShareTHE EFFECTS OF SPRAY CHILLING PORK CARCASSES ON THE SHRINKAGE AND QUALITY OF PORK.
Author(s) : JONES S. D. M., MURRAY A. C., ROBERTSON W. M.
Type of article: Article
Summary
THIS SPRAY CHILLING TECHNIQUE DECREASED SHRINKAGE TO A LARGE EXTENT WITHOUT CHANGING THE QUALITY CRITERIA OF MEAT. THIS TREATMENT IMPROVES THE TENDERNESS OF MEAT WITHOUT ALTERING COLOUR, JUICINESS OR PROTEIN SOLUBILITY. (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-234872.
Details
- Original title: THE EFFECTS OF SPRAY CHILLING PORK CARCASSES ON THE SHRINKAGE AND QUALITY OF PORK.
- Record ID : 1989-0156
- 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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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Tenderness; Spray; Cold shortening; Meat; Chilling; Organoleptic property; Pork
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