ShareTHE ULTRARAPID CHILLING OF LAMB CARCASSES.
Author(s) : SHERIDAN J. J.
Type of article: Article
Summary
DESCRIPTION OF A COOLING SYSTEM FOR CARCASSES AT 253 K (-20 DEG C), WITH CIRCULATING AIR AT A VELOCITY OF 1.5 M/S FOR 3.5 HOURS. AFTER 7 DAYS STORAGE, VARIATIONS IN CARCASS WEIGHT AND IN MEAT TENDERNESS ARE STUDIED. ULTRARAPID CHILLING REDUCES WEIGHT LOSSES, WITHOUT CHANGING MEAT TENDERNESS. (Bibliogr. int. CDIUPA, FR., 90-260754.
Details
- Original title: THE ULTRARAPID CHILLING OF LAMB CARCASSES.
- Record ID : 1991-0236
- Languages: English
- Source: Meat Sci. - vol. 28 - n. 1
- Publication date: 1990
- 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: Tenderness; Lamb; Meat; Organoleptic property; Superchilling; Weight loss; Sheep; Freezing
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