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IIR document

THE PH VALUE AS AN INDICATOR FOR THE PRIMARY COOLING OF MUSCLE MEAT. THE INFLUENCE OF ELECTRICAL STIMULATION AND COOLING ON POSTMORTEM GLYCOLYSIS.

• Author(s) : SPECHT H., KUNIS J.
• Publication date: 1987/08/24
• Languages : English
• Keywords : Glycolysis, Meat, Chilling, Beef, Electrical stimulation, Ph, Sheep
• Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
• Formats : PDF

IIR document

Rigor mortis : mécanismes et conséquences.

Rigor mortis: mechanisms and consequences.

• Author(s) : COTTIN P., DUCASTAING A.
• Publication date: 1996/03/20
• Languages : French
• Keywords : Glycolysis, Metabolism, Rigor mortis, Aquaculture, Fish, Enzyme, Adenosine triphosphate
• Source: Refrigeration and Aquaculture.
• Formats : PDF

IIR document

CONDITIONING OF MEAT.

• Author(s) : DRANSFIELD E.
• Publication date: 1986/09/10
• Languages : English
• Keywords : Tenderness, Glycolysis, Cold shortening, Meat, Chilling, Organoleptic property, Electrical stimulation
• Formats : PDF

IIR document

THE TENDERIZING MECHANISMS OF ELECTRICAL STIMULATION.

• Author(s) : MARSH B. B.
• Publication date: 1986/09/10
• Languages : English
• Keywords : Tenderness, Glycolysis, Cooling rate, Meat, Chilling, Organoleptic property, Electrical stimulation, Ph
• Formats : PDF

IIR document

POULTRY TEXTURE: EFFECTS OF ELECTRICAL STIMULATION, CHILLING, MATURATION AND FURTHER AGING.

• Author(s) : LOCKYER D. K., DRANSFIELD E.
• Publication date: 1986/09/10
• Languages : English
• Keywords : Poultry, Glycolysis, Cooling rate, Cold shortening, Meat, Texture, Chilling, Organoleptic property, Electrical stimulation, Chicken, Turkey (poultry)
• Formats : PDF

IIR document

INFLUENCE OF CHILLING ON BIOCHEMICAL CHANGES AND QUALITY OF PORK.

• Author(s) : HONIKEL K. O.
• Publication date: 1986/09/10
• Languages : English
• Formats : PDF