ShareTHE ULTRA RAPID CHILLING OF PORK.
Author(s) : JAMES S. J., GIGIEL A. J., HUDSON W. R.
Type of article: Article
Summary
PORK CARCASSES WERE CHILLED ULTRA RAPIDLY IN AIR (1 M/S) AT 243 K (-30 DEG C). COMPARISON WITH CONTROL SAMPLES CHILLED TO 273 K (0 DEG C). EFFECT ON MASS LOSS, SUITABILITY FOR CUTTING, MICROBIOLOGICAL QUALITY, TEXTURE AND APPEARANCE OF MEAT. THE RESULTS ARE SATISFACTORY FOR MEAT QUALITY. (Bibliogr. int.CDIUPA-CNRS, FR., 83-210-4498.
Details
- Original title: THE ULTRA RAPID CHILLING OF PORK.
- Record ID : 1984-1898
- Languages: English
- Source: Meat Sci. - vol. 9 - n. 1
- Publication date: 1983
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Microbiology; Meat; Chilling; Organoleptic property; Pork; Weight loss
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- Author(s) : PINOCHET D., HERICHER M. D., KERISIT R.
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- Languages : French
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