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IIR document
THE MECHANISM OF COLD SHORTENING.
MISCONCEPTIONS ABOUT MEAT AND FISH CHILLING.
CONDITIONING OF MEAT.
FAST AND SLOW BEEF CHILLING IN A COMMERCIAL CHILLER AND THE EFFECT OF OPERATIONAL FACTORS ON WEIGHT LOSS.
EFFECTS OF SPRAY CHILLING AND CARCASS SPACING ON BEEF CARCASS COOLER SHRINK AND GRADE FACTORS.
ETUDES SUR LA CONTRACTION MUSCULAIRE AU FROID DE LA VIANDE D'AGNEAU. INFLUENCE DU DOUCHAGE A 323 ET 333 K (50 ET 60 DEG C) DES CARCASSES SUR LA TENDRETE DES EPAULES ET DES COTELETTES CONGELEES.
STUDIES ON THE MUSCLE CONTRACTION BY COOLING IN LAMB MEAT. INFLUENCE OF DOUCHING OF CARCASES AT 323 AND 333 K (50 AND 60 DEG C) ON THE TENDERNESS OF FROZEN SHOULDERS AND CUTLETS.
INFLUENCE OF CHILLING ON BIOCHEMICAL CHANGES AND QUALITY OF PORK.
POULTRY TEXTURE: EFFECTS OF ELECTRICAL STIMULATION, CHILLING, MATURATION AND FURTHER AGING.
