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46 137 records
IIR document
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.
CONTINUOUS CHILLING OF MEAT PRODUCTS.
DESIGN PRINCIPLES FOR REFRIGERATION WASTE ENERGY RECOVERY SYSTEMS.
EXPERIENCE WITH QUICK CHILLING AND TRANSPORT OF PIG CARCASSES.
TIME-TEMPERATURE MONITORING OF CHILLED MEAT IN TRANSIT.
ROUTINE COLLECTION OF PRODUCT TEMPERATURE HISTORY DURING STORAGE AND TRANSPORT OF CHILLED PACKAGED MEAT.
LIQUID NITROGEN IN-TRANSIT REFRIGERATION.
CONTAINER TRANSPORT OF CHILLED MEAT.
RESEARCH AND LEGISLATION.
COOLING OF MEAT CUTS.
CHILLING OF MEAT AND COOKED SAUSAGES IN HYDROAEROSOL MEDIUM.
APPLICATIONS FOR LIQUID NITROGEN IN MEAT CHILLING.
CARBON DIOXIDE COOLING IN THE PROCESSING AND PREPARATION OF MEAT AND MEAT PRODUCTS.
PREDICTING THE EFFECT OF AIR DISTRIBUTION ON COOLING TIME.
MICROBIOLOGICAL AND TEMPERATURE OBSERVATIONS ON PREPACKED READY-TO-EAT MEATS RETAILED FROM CHILLED DISPLAY CABINETS.
STORAGE AND DISPLAY OF FRESH MEAT PACKED IN ELEVATED O2/CO2 ATMOSPHERE.
THE INFLUENCE OF GAS COMPOSITION, GAS CONTACT AREA ANG GAS PERMEABILITY OF THE PACKAGE ON THE QUALITY OF MEAT LOAVES STORED AT CHILL TEMPERATURES.
CALCULATION OF WATER ACTIVITY ON THE SURFACE OF HOT BONED MUSCLES DURING CHILLING.
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