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Viande : congélation et décongélation.

Vriezen en ontdooien van vlees.

Auteurs : MOERMAN P. C.

Type d'article : Article

Résumé

The physical properties of fresh and frozen meat are different. As a result of these differences the speed of freezing is three times higher than the speed of thawing. Fresh meat had to be frozen as quick as possible to obtain small ice crystals. Thawing had to be carried out slowly, to achieve the absorption of the water by the proteins. Several freezing and thawing methods are reviewed. The tempering of frozen meat is also discussed. Microwaves, which are less suitable for thawing, are very good for tempering of meat.

Détails

  • Titre original : Vriezen en ontdooien van vlees.
  • Identifiant de la fiche : 2002-1422
  • Langues : Néerlandais
  • Source : Koude & Luchtbehandeling - vol. 94 - n. 11
  • Date d'édition : 11/2001
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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