Meat freezing: a source book
by Leddy, Kathleen F., Berry, Brad W.
fromDevelopments in food science
This book provides a comprehensive summary of the published research related to freezing of meat and poultry products. Among the aspects dealt with are: freezing rate, frozen storage temperature, frozen storage time, temperature fluctuations, thawing and packaging, and their inf…
Emerging technologies in meat processing
Meat is a globally traded commodity where efficiency, safety and quality are constantly being scrutinised and reviewed. Increasing market demands and greater consumer product awareness have focused industrial attention towards optimising production efficiency while maintaining p…
The Problem of dark-cutting in beef: a seminar in the EEC Programme of Coordination of…
by Hood, D. E., Tarrant, P. V., Commission of the European Communities., Coordination of Agricultural Research, EEC Programme of Coordination of Research on Animal Welfare, CEC Beef Research Programme., Carcass and Meat Quality Expert Group
fromCurrent topics in veterinary medicine and animal science
Understanding of the scientific basis of quality attributes in meat is becoming more advanced, providing more effective approaches to the control of meat eating and technological quality. This important collection reviews essential knowledge of the mechanisms underlying quality …