THE EFFECTS OF SPRAY CHILLING PORK CARCASSES ON THE SHRINKAGE AND QUALITY OF PORK

被引：15

作者：

JONES, SDM

MURRAY, AC

ROBERTSON, WM

机构：

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1988年 / 21卷 / 01期

关键词：

D O I：

10.1016/S0315-5463(88)70726-9

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：102 / 105

页数：4

共 8 条

[1] EFFECTS OF SPRAY CHILLING AND CARCASS SPACING ON BEEF CARCASS COOLER SHRINK AND GRADE FACTORS [J].

ALLEN, DM ;

HUNT, MC ;

FILHO, AL ;

DANLER, RJ ;

GOLL, SJ .

JOURNAL OF ANIMAL SCIENCE, 1987, 64 (01) :165-170

[2]

COLLETT P, 1986, MEAT CHILLING, P119

[3] THE ULTRA RAPID CHILLING OF PORK [J].

JAMES, SJ ;

GIGIEL, AJ ;

HUDSON, WR .

MEAT SCIENCE, 1983, 9 (01) :63-78

[4] EFFECTS OF BLAST-CHILLING CARCASSES OF DIFFERENT WEIGHT AND FATNESS ON THE APPEARANCE OF FRESH PORK [J].

JONES, SDM ;

TONG, AKW ;

MURRAY, AC .

CANADIAN JOURNAL OF ANIMAL SCIENCE, 1987, 67 (01) :13-19

[5] YIELD OF TRIMMED PORK PRODUCT IN RELATION TO WEIGHT AND BACKFAT THICKNESS OF THE CARCASS [J].

MARTIN, AH ;

FREDEEN, HT ;

WEISS, GM ;

FORTIN, A ;

SIM, D .

CANADIAN JOURNAL OF ANIMAL SCIENCE, 1981, 61 (02) :299-310

[6]

1986, LIVESTOCK MARKET REV

[7]

1984, 5180B AGR CAN PUB

[8]

1980, METHOD ESTIMATING SO

← 1 →