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The influence of various chilling conditions on weight losses in pork sides.

[In German. / En allemand.]

Author(s) : FELDHUSEN F., VIETMEYER L.

Type of article: Article

Summary

The influence of various chilling temperatures during a 1-hour shock chilling phase and of various relative humidities during the following nine-hour further chilling phase on weight losses was determined, using 30 pork sides, grade U, as experimental material. A model calculation showed that dependent on the cooling conditions 8 till 67% of the weight losses were largely due to skin.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1992-2850
  • Languages: German
  • Source: Fleischwirtschaft - vol. 72 - n. 2
  • Publication date: 1992/02
  • Document available for consultation in the library of the IIR headquarters only.

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