Share

Very fast chilling: production of tender beef using a fast chilling system.

Very fast chilling: un processo di refrigerazione ultrarapido compatibile con la produzione di carne bovina tenera.

Author(s) : TREVISANI M., LOSCHI A. R., SEVERINI M.

Type of article: Article

Summary

A chilling procedure, called "very fast chilling" is proposed for freshly slaughtered meat (chilling at 0 °C in 4 hours). The procedure allows the preservation of meat tenderness as opposed to slower chilling procedures which cause muscle contraction due to refrigeration (cold shortening). Testing was done using relatively small meat cuts, instead of whole carcasses.

Details

  • Original title: Very fast chilling: un processo di refrigerazione ultrarapido compatibile con la produzione di carne bovina tenera.
  • Record ID : 2000-2658
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 38 - n. 382
  • Publication date: 1999/06
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (1)
See the source

Indexing