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THE FREEZING OF MEAT.

Author(s) : COOPER T. J. R.

Type of article: Article

Summary

THIS SECTION INCLUDES A HISTORICAL REVIEW OF THE SCIENCE OF COOLING, MICROBIOLOGY, MEAT PRESERVATION, STORAGE AND TRANSPORT. CARCASS COMPOSITION, THE STRUCTURE OF FAT AND CONTAMINATION OF MEAT ARE CONSIDERED, FOLLOWED BY REFERENCE TO TYPES OF MICROORGANISMS AND THE EFFECT OF TEMPERATURE AND PH ON THEIR GROWTH. METHODS OF PRESERVATION SUCH AS CHILLING, CURING, DRYING, SMOKING, FREEZING, AND IRRADIATION ARE ALSO DISCUSSED. A SUMMARY TABLE OF THE VARIOUS PROCESSES GIVING THEIR ADVANTAGES AND DISADVANTAGES TOGETHER WITH USEFUL STORAGE LIFE IS ALSO GIVEN. G.R.S.

Details

  • Original title: THE FREEZING OF MEAT.
  • Record ID : 1987-0556
  • Languages: English
  • Source: Scand. Refrig./Refrig. Air Cond. Heat Recov. - vol. 89 - n. 1,054
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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