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The impact of carcass chilling techniques on the quality of pork.

Author(s) : RYBARCZYK A., PIETRUSZKA A., KARAMUCKI T., et al.

Type of article: Article

Summary

This experiment was conducted on 60 pig carcasses, with the right half-carcasses chilled for 70 min at -24°C, then for 22h50 min at 1°C, and the left half-carcases chilled using the conventional method, i.e. for 24 h at 1°C.

Details

  • Original title: The impact of carcass chilling techniques on the quality of pork.
  • Record ID : 30004588
  • Languages: English
  • Source: Fleischwirtschaft International - vol. 27 - n. 4
  • Publication date: 2012

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