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
See other articles in this issue (1)
See the source
Indexing
-
Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Tenderness; Lamb; Meat; Organoleptic property; Superchilling; Weight loss; Sheep; Freezing
-
CHANGES IN < HEIDSCHNUCKENFLEISCH > DURING FROZ...
- Author(s) : PAULUS K., GRUNEWALD T., EHLERMANN D.
- Date : 1987/10
- Languages : German
- Source: Fleischwirtschaft - vol. 67 - n. 10
View record
-
MUSCLE FIBRE ORIENTATION AND ITS EFFECT ON MEAS...
- Author(s) : MURRAY A. C., JEREMIAH L. E., MARTIN A. H.
- Date : 1983/10
- Languages : English
- Source: J. Food Technol. - vol. 18 - n. 5
View record
-
EFFECTS OF PRECHILLING, FREEZING RATE, AND STOR...
- Author(s) : HANENIAN R., MITTAL G. S., USBORNE W. R.
- Date : 1989
- Languages : English
View record
-
THAWING OF LAMB LOIN CHOPS IN AIR AND CARBON DI...
- Author(s) : MOORE V. J.
- Date : 1990
- Languages : English
- Source: Meat Sci. - vol. 28 - n. 1
View record
-
INCREASE IN RETAIL DISPLAY OF FROZEN LAMB CHOPS...
- Author(s) : MOORE V. J.
- Date : 1990
- Languages : English
- Source: Meat Sci. - vol. 28 - n. 3
View record