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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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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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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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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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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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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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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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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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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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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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A unified strategy for modelling meat refrigeration process indicators.
- Author(s) : LOVATT S. J.
- Publication date: 1995/08/20
- Languages : English
- Keywords : Tenderness, Energy consumption, Microorganism, Meat, Temperature, Chilling, Quality, Simulation, Process, Optimization, Modelling
- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Formats : PDF
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