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THE PROCESSES OF FREEZING PREFORMED MEAT.

Author(s) : GORBATOV V. M.

Summary

STRUCTURAL AND PHYSICO-CHEMICAL CHANGES IN PREFORMED MEAT (PRESSURE FROM 0 TO 0.147 MPA) FROZEN IN BLOCKS WERE STUDIED WITH THE PURPOSE OF CHOOSING OPTIMUM PARAMETERS FOR THE FREEZING PROCESS. IT WAS FOUND THAT THE OPTIMUM PREFORMING PRESSURE, WHICH RENDERS IT POSSIBLE TO CUT THE PROCESS TIME BY 62% WITHOUT AFFECTING FROZEN MEAT QUALITY, LIES WITHIN 0 TO 0.049 MPA.

Details

  • Original title: THE PROCESSES OF FREEZING PREFORMED MEAT.
  • Record ID : 1981-0147
  • Languages: English
  • Publication date: 1979/08/27
  • Source: Source: Proc. 25th eur. Meet. Meat Res. Work., Budapest
    vol. 2; n. 7.20; 661-663; 3 fig.
  • Document available for consultation in the library of the IIR headquarters only.

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