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Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/128

Title: Very fast chilling in beef
Authors: Troy, Declan J.
Joseph, Robin
Keywords: Beef production
Beef tenderness
Issue Date: Jul-2001
Publisher: Teagasc
Citation: Very fast chilling in beef. The National Food Centre Research Report No. 43. Declan Troy and Robin Joseph. Dublin; Teagasc, 2001. ISBN 184170248X
Series/Report no.: The National Food Centre Research Report;No. 43
Abstract: Very fast chilling (VFC) of beef reduces the temperature to -1ºC after 5 hours post mortem throughout its mass. The process has many potential benefits (Joseph,1996) including the production of tender meat and greater process efficiency in the meat plant.
Description: End of Project Report
URI: http://hdl.handle.net/11019/128
Appears in Collections:Food Chemistry & Technology
Food Programme End of Project Reports

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