ShareThe 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.
Links
See the source
Indexing
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Themes:
Food engineering;
Meat and meat products - Keywords: Calculation; Meat; Rapid chilling; Chilling; Pork; Weight loss; Modelling
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