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Meat refrigeration /
The chilling and freezing of meat remains an essential way of extending shelf-life and maintaining quality. Based on the work of the internationally-renowned Food Refrigeration and Process Engineering Centre (FRPERC), Meat refrigeration provides an authoritative guide both to the impact of refrigera...
| Clasificación: | Libro Electrónico |
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| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton, Fla. : Cambridge, England :
CRC Press ; Woodhead Pub.,
2002.
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| Colección: | Woodhead Publishing in food science and technology.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Preliminaries; Contents; 1 Microbiology of refrigerated meat; 2 Drip production in meat refrigeration; 3 Effect of refrigeration on texture of meat; 4 Colour changes in chilling freezing and storage of meat; 5 Influence of refrigeration on evaporative weight loss from meat; 6 Primary chilling of red meat; 7 Freezing of meat; 8 Thawing and tempering; 9 Transportation; 10 Chilled and frozen storage; 11 Chilled and frozen retail display; 12 Consumer handling; 13 Thermophysical properties of meat; 14 Temperature measurement; 15 Specifying designing and optimising refrigeration systems.