Congélation et qualité de la viande

Name: Congélation et qualité de la viande
Brand: Inra
SKU: 9782738009319
Price: 23.2 EUR
Availability: InStock
ISBN: 978-2-7380-0931-9

by Claude Genot (writer)

Collection: Techniques et pratiques

january 2000

Book 160 x 240 format 100 pages In stock	23,20 €
eBook [ePub] 160 x 240 format Download after purchase	15,99 €
eBook [PDF] 160 x 240 format 100 pages Download after purchase	15,99 €

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Summary

The only one of its kind in the French language, this book provides all of the information and techniques necessary to successfully carry out all of the different stages of freezing. After a review of the basic principles and a description of the phenomena which affect texture, it describes the mechanisms of oxidation reactions during the freezing process and their major impact on the flavour and colour of the final product. Finally, it discusses the nutritional consequences of freezing and gives advice about conserving the quality of frozen meats. An indispensable tool for anyone working in the meat industry, including students or teachers at the university level, researchers or manufacturers.

Introduction
Aspects généraux de la congélation
Pertes en eau de la viande au cours de la congélation
Congélation et texture de la viande
Congélation et flaveur de la viande
Congélation et couleur de la viande
Congélation et qualités nutritionnelles de la viande
Préservation de la qualité des viandes au cours de la congélation
Qualité des matières premières et traitements avant congélation
Conclusion
Références bibliographiques
Lexique français - anglais

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Congélation et qualité de la viande

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