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COLD SHOCKING [1 record]

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Record 1 1984-08-10

English

Subject field(s)
  • Refrigeration Engineering
OBS

(meat) prerigor meat subjected to rapid chilling can be cold shucked leading to pronounced shortening of the muscle tissues, the cold shocking often results, in a very considerable toughening of the meat processing toughness.

French

Domaine(s)
  • Techniques du froid
OBS

(De la viande) la dureté due à la transformation est causée par le choc frigorifique qui provoque un raccourcissement frigorifique des fibres musculaires Sc. et techn. du froid ann 1970-1973, p. 131, TA.

Spanish

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