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45 829 records
IIR document
EFFECTS OF BLAST CHILLING PORK CARCASSES ON THE MUSCLE QUALITY AND CASE LIFE OF FRESH PORK.
THE ECONOMICS OF MODERN BEEF CHILLING SYSTEMS.
THE CHILLING OF EDIBLE OFFALS USING CRYOGENICS OR A VAPOUR COMPRESSION SYSTEM: A COST COMPARISON.
CARBON DIOXIDE CHILLING OF HOT BONED MEAT.
PACKAGING OF CHILLED RED MEATS FOR SHIPMENT TO REMOTE MARKETS.
INFLUENCE OF CHILLING ON BIOCHEMICAL CHANGES AND QUALITY OF PORK.
CHEMICAL TAINTING OF MEAT DURING CHILLED STORAGE.
TEMPERATURE CHANGES, WEIGHT LOSS AND PRODUCT LOADS DURING BEEF CHILLING.
ENERGY USAGE AND WEIGHT LOSS IN BEEF AND PORK CHILLING.
EVAPORATIVE WEIGHT LOSS FROM UNWRAPPED MEAT AND FOOD PRODUCTS IN CHILLED DISPLAY CABINETS.
EFFECT OF COOLING AND FREEZING ON SALT UPTAKE BY NORMAL AND PSE SWINE MUSCLES DURING THE CURING.
THE MECHANISM OF COLD SHORTENING.
CONDITIONING OF MEAT.
EFFECT OF TEMPERATURE AND PH HISTORY ON THE COLOUR STABILITY OF BEEF MUSCLES.
THE TENDERIZING MECHANISMS OF ELECTRICAL STIMULATION.
EFFECT OF COMBINED PREMORTAL AND POSTMORTAL ELECTRICAL TREATMENT ON THE QUALITY OF MEAT.
MICROBIOLOGICAL ASPECTS OF MEAT CHILLING: AN UPDATE.
CONTROL OF BACTERIAL GROWTH ON HOT BONED MEAT.
THE CRITICAL IMPORTANCE OF TEMPERATURE FOR THE MICROBIOLOGY OF VACUUM-PACKAGED PORK.
AUTOMATIC PLATE FREEZING OF HOT-BONED MEATS. AN ALTERNATIVE TO POSTSLAUGHTER CHILLING.
POULTRY TEXTURE: EFFECTS OF ELECTRICAL STIMULATION, CHILLING, MATURATION AND FURTHER AGING.
POULTRY COOLING USING CHILLED WATER FROM SHELL AND TUBE COOLERS.
CONTROL OF WEIGHT LOSS BY EVAPORATIVE AIR CHILLING.
THE EFFECTS OF AIR AND WATER CHILLING ON THE QUALITY OF POULTRY CARCASSES.
BACTERIOLOGICAL HAZARDS DURING THE COOLING OF COOKED MEATS IN CATERING.
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