The chilling of carcasses

Author:

Savell J.W.,Mueller S.L.,Baird B.E.

Publisher

Elsevier BV

Subject

Food Science

Reference78 articles.

1. The influence of chilling rate and fat cover on beef quality;Aalhus;Canadian Journal of Animal Science,2001

2. Very fast chilling of beef carcasses;Aalhus;Canadian Journal of Animal Science,2002

3. Principles of meat science;Aberle,2001

4. Effects of spray chilling and carcass spacing on beef carcass cooler shrink and grade factors;Allen;Journal of Animal Science,1987

5. Bendall, J. R. (1973). The biochemistry of rigor mortis and cold-contracture. In Proceedings of the 19th European Meeting of Meat Research Workers (pp.1–27), Paris, France

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