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IIR document

The effects of high hydrostatic pressure on grouper fillet aging.
- Author(s) : CHEN Y. T., CHAI H., KUO P., LIU H.
- Publication date: 2024/06/11
- Languages : English
- Keywords : Seafood, High pressure, Process, Organoleptic property, Aquaculture, Tenderness
- Source: 8^th IIR International Conference on Sustainability and the Cold Chain. Proceedings: June 9-11 2024
- Formats : PDF
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Crystallization behavior and quality of frozen meat.
- Author(s) : DANG D. S., BASTARRACHEA L. J., MARTINI S., MATARNEH S. K.
- Publication date: 2021/11
- Languages : English
- Keywords : Frozen food, Meat, Crystallization, Organoleptic property, Tenderness, Water holding, Colour, Flavour, Freezing-thawing, Heat transfer, Energy balance, Review
- Source: Foods - vol. 10 - n. 11
- Formats : PDF
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IIR document

Innovative design and commissioning of a positive energy balance plot in Lyon (France): the Hikari project.
- Author(s) : SIMON F., PIRIOU C., CORGIER D., et al.
- Publication date: 2015/08/16
- Languages : English
- Source: Proceedings of the 24th IIR International Congress of Refrigeration: Yokohama, Japan, August 16-22, 2015.
- Formats : PDF
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IIR document

Mechanism of inhibiting fresh Hericium erinaceus browning at low temperature.
- Author(s) : WANG Z., CHEN S., QIU W., et al.
- Publication date: 2016/04/07
- Languages : English
- Source: 4^th IIR International Conference on Sustainability and the Cold Chain. Proceedings: Auckland, New Zealand, April 7-9, 2016.
- Formats : PDF
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Renewables 2018 global status report. A comprehensive annual overview of the state of renewable energy.
- Author(s) : REN21
- Publication date: 2018
- Languages : English
- Formats : PDF
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Characterization of dry-aged meat flavor precursors and liberation mechanism through a metabolomics approach.
- Author(s) : SETYABRATA D.
- Publication date: 2021/12
- Languages : English
- Formats : PDF
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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
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IIR document

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.
- Author(s) : MORAL A., GARCIA MATAMOROS E., JIMENEZ S.
- Publication date: 1983/08/07
- Languages : French
- Keywords : Tenderness, Precooling, Muscle, Cold shortening, Lamb, Meat, Chilling, Organoleptic property, Freezing, Water
- Source: [Refrigeration serving humanity]. Proceedings of the XVI^th international Congress of Refrigeration.
- Formats : PDF
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IIR document

POST MORTEM TENDERIZATION OF FISH MUSCLE DURING CHILLED STORAGE.
- Author(s) : TOYOHARA H.
- Publication date: 1990/09/18
- Languages : English
- Source: Chilling and Freezing of New Fish Products.
- Formats : PDF
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IIR document

Postmortem degradation of dystrophin from bass (Dicentrarchus labrax) white muscle.
- Author(s) : PAPA I., VENTRE F., LEBART M. C., ROUSTAN C., BENYAMIN Y.
- Publication date: 1996/03/20
- Languages : English
- Keywords : Tenderness, Deterioration, Aquaculture, Protein, Fish
- Source: Refrigeration and Aquaculture.
- Formats : PDF
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Food safety: hazard not reasonably likely to occur.
- Author(s) : PFEIFFER K. D., NICKELSON R. II
- Publication date: 2008
- Languages : English
- Keywords : Tenderness, Muscle, Safety, Microbiology, Meat, Beef, HACCP, Escherichia
- Source: Fleischwirtschaft International - vol. 23 - n. 4
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Thermal inactivation of Escherichia coli O157:H7 in beef treated with marination and tenderization ingredients.
- Author(s) : MUKHERJEE A., YOON Y., BELK K. E., et al.
- Publication date: 2008/07
- Languages : English
- Source: Journal of Food Protection - vol. 71 - n. 7
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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
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IIR document

PRACTICAL CONSIDERATIONS IN THE FREEZING OF ELECTRICALLY STIMULATED LAMB CARCASES.
- Author(s) : KEELEY G. M.
- Publication date: 1982/01/26
- Languages : English
- Keywords : Tenderness, Lamb, Meat, Tunnel, Organoleptic property, Electrical stimulation, Freezing, Freezing time
- Source: Refrigeration of perishable products for distant markets.
- Formats : PDF
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IIR document

ELECTRICAL STIMULATION AND MEAT QUALITY.
- Author(s) : CHRYSTALL B. B.
- Publication date: 1982/01/26
- Languages : English
- Keywords : Tenderness, Slaughterhouse, Lamb, Meat, Chilling, Beef, Organoleptic property, Electrical stimulation, Hot boning
- Source: Refrigeration of perishable products for distant markets.
- Formats : PDF
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