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WATER SPRAYING AS A NEW CHILLING PROCESS, COMPARED TO A CONVENTIONAL CHILLING PROCESS: ECONOMIC AND QUALITATIVE CRITERIA.

UN NOUVEAU PROCESSUS DE REFRIGERATION, LA BRUMISATION, COMPARE A UN PROCESSUS DE REFRIGERATION CLASSIQUE : CRITERES ECONOMIQUES ET QUALITATIFS.

Author(s) : NATHIER N.

Type of article: Article

Summary

WATER SPRAYING OF CARCASSES FOR 4 HOURS REDUCES WEIGHT LOSS COMPARED TO CONVENTIONAL CHILLING PROCESSES. HOWEVER, IT ACCELERATES DEVELOPMENT OF CERTAIN FLORA, ACCENTUATES THE COLOUR AND DECREASES THE PH OF CHOPS. IT ALSO INCREASES THE QUANTITY OF EXUDATE IN DISHES AND WEIGHT LOSS DURING COOKIN THE PROCESS IS SATISFACTORY IF FOLLOWED BY FURTHER COOLING AND STORAGE AT 273 K (0 DEG C). (Bibliogr. int. CDIUPA, FR., 90-264854.

Details

  • Original title: UN NOUVEAU PROCESSUS DE REFRIGERATION, LA BRUMISATION, COMPARE A UN PROCESSUS DE REFRIGERATION CLASSIQUE : CRITERES ECONOMIQUES ET QUALITATIFS.
  • Record ID : 1991-1217
  • Languages: French
  • Source: Viandes Prod. carnés - vol. 11 - n. 4
  • Publication date: 1990
  • Document available for consultation in the library of the IIR headquarters only.

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