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Vascular infusion of beef carcasses: effects on chilling efficiency and weight change.

Author(s) : WANG Y., MCGINNIS D. S., SEGADO R. R., JONES S. D. M.

Type of article: Article

Summary

Carcasses are injected with prechilled water into arteries before cold storage at 2 deg C for 24 hours, immediately after bleeding. Effects of the treatment on lowering of muscle temperature, chilling rate and weight loss of carcasses with time are assessed.

Details

  • Original title: Vascular infusion of beef carcasses: effects on chilling efficiency and weight change.
  • Record ID : 1996-2950
  • Languages: English
  • Source: Food Res. int. - vol. 28 - n. 4
  • Publication date: 1995

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