A modified hot processing strategy for beef: reduced electrical energy consumption in carcass chilling-Reference-Cited by-同舟云学术

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A modified hot processing strategy for beef: reduced electrical energy consumption in carcass chilling

Published:1994-01 Issue:6 Volume:27 Page:527-535
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

McGinnis D.S.,Aalhus J.L.,Chabot B.,Gariépy C.,Jones S.D.M.

Publisher

Elsevier BV

Subject

Food Science

Reference22 articles.

1. A modified hot processing strategy for beef: effects on fresh meat quality;Aalhus;Food Res. Int.,1994

2. Refrigeration systems and applications volume (SI edition);ASHRAE,1986

3. The influence of rate of chilling in the development of rigor and cold-shortening;Bendall,1972

4. The Fundamentals of Food Engineering;Charm,1971

5. Chilling of hot boned muscles: cooling and weight loss kinetics;Daudin,1987

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Framework to assess eco-efficiency improvement: Case study of a meat production industry;Energy Reports;2021-11

2. Effect of Rapid Chilling on Beef Quality and Cytoskeletal Protein Degradation in M. longissimus of Chinese Yellow Crossbred Bulls;Asian-Australasian Journal of Animal Sciences;2012-06-21

3. Energy Conservation In Meat Processing Facilities;Energy Efficiency and Management in Food Processing Facilities;2008-12-04

4. Carcass chilling;Improving the Safety of Fresh Meat;2005

5. Very fast chilling of beef carcasses;Canadian Journal of Animal Science;2002-03-01

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