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    Very fast chilling in beef

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    Author
    Troy, Declan J.
    Joseph, Robin
    Keyword
    Beef production
    Chilling
    VFC
    Tenderness
    Beef tenderness
    Date
    2001-07
    
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    URI
    http://hdl.handle.net/11019/128
    Citation
    Very fast chilling in beef. The National Food Centre Research Report No. 43. Declan Troy and Robin Joseph. Dublin; Teagasc, 2001. ISBN 184170248X
    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.
    Funder
    European Union
    Grant Number
    AIR-CT94-1881
    Collections
    Food Chemistry & Technology
    Food Chemistry & Technology
    Food Programme End of Project Reports

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