Effect of Carcass Chilling on the Palatability Traits and Safety of Fresh Red Meat-Reference-Cited by-同舟云学术

Effect of Carcass Chilling on the Palatability Traits and Safety of Fresh Red Meat

Published:2019-09-09 Issue:6 Volume:18 Page:1676-1704
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Zhang Yimin¹,Mao Yanwei¹,Li Ke²,Luo Xin¹^ORCID,Hopkins David L.¹³

Affiliation:

1. Laboratory of Beef Processing and Quality Control, College of Food Science and EngineeringShandong Agricultural Univ. Taian Shandong 271018 P. R. China

2. Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and BioengineeringZhengzhou Univ. of Light Industry Zhengzhou Henan 450002 P. R. China

3. NSW Dept. of Primary IndustriesCentre for Red Meat and Sheep Development PO Box 129 Cowra NSW 2794 Australia

Funder

Ministry of Agriculture, P. R. China

Zhengzhou University of Light Industry, P. R. China

Shandong Provincial Department of Agriculture and Rural Affairs, P. R. China

Shandong Agricultural University, P. R. China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12497

Reference139 articles.

1. The influence of chilling rate and fat cover on beef quality

2. Effects of Spray Chilling and Carcass Spacing on Beef Carcass Cooler Shrink and Grade Factors

3. Anonymous. (2006).Fostering the development of technologies and practices to reduce the energy inputs into the refrigeration of food. Retrieved fromhttp://www.grimsby.ac.uk/documents/defra/sectrep-meatchill.pdf

4. Effects of electrical stimulation applied in combination with shock chilling method on selected quality attributes of beef from young bulls, heifers, and cows carcasses

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