| Popis: |
Publisher Summary This chapter explains in detail the various processes and techniques involved in meat processing, and also illustrates how a study of a specific problem in a particular class of animals can make an impact on meat processing in general. It also includes facts and powerful arguments against the early and rapid chilling or freezing of normally hung carcasses. There have been many other advances in technology. Many of these depend on good hygiene and new materials and methods of packaging. The emphasis has been on freezing as a means of preservation, but new developments have made possible long–term chilled storage. A large experiment was set up to assess variables—such—as age, weight, grade, and freezing method. The freezing method was found to be by far the most dominant in toughening the meat, and this is explained in detail in the chapter. |
