ACCELERATED PROCESSING OF MEAT
The publication is the proceedings of a scientific meeting which examined techniques to accelerate processing of meat, and the implications for meat quality of adopting these techniques. The interest in accelerated processing has developed for economic reasons: the objective is to make meat available sooner by shortening the interval of time between slaughter and consumption. Results from major research centres were presented at the meeting and are included in the proceedings. Attention was particularly focussed in the techniques of electrical stimulation, hot deboning and rapid chilling, and their effects on meat quality. The conclusions and implications for future work in the Community are included in the contents. The meeting was financed by the Commission of the European Communities in the framework of the programme for coordination of agricultural research.
Bibliographic Reference: ACCELERATED PROCESSING OF MEAT. WORKSHOP ACCELERATED PROCESSING IN THE SLAUGHTERHOUSE, ISTITUTO SPERIMENTALE PER LA ZOOTECNICA, MONTEROTONDO (ROMA), 29-31 OCTOBER, 1985. PUBL. 1987, BY: ELSEVIER APPLIED SCIENCE, LONDON, NEW YORK (EUR 11102 EN)
Record Number: 1989126029800 / Last updated on: 1989-03-01
Available languages: en