Effect of injection level on the quality of a rapid vacuum cooled cooked beef product

Journal of Food Engineering

Volumn 47, Issue 2, 2001, Pages 139-147

  McDonald, Karl ^a   Sun, Da Wen ^a   Kenny, Tony ^b  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

^b ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

COOLING; MEATS; VACUUM APPLICATIONS;

RAPID VACUUM COOLED COOKED BEEF PRODUCTS; WARNER-BRATZLER SHEAR FORCES; WATER IMMERSION (WI) COOLING SYSTEMS;

FOOD PROCESSING;

EID: 0342624797     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(00)00110-2     Document Type: Article

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