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The monitoring of pork and beef chilling process

Jozef Nagy ; University of Veterinary Medicine in Košice, Department of Food Hygiene and Technology, Komenského 73, Slovak Republic
A. Nagyova ; University of Veterinary Medicine in Košice, Department of Food Hygiene and Technology, Komenského 73, Slovak Republic
Peter Popelka ; University of Veterinary Medicine in Košice, Department of Food Hygiene and Technology, Komenského 73, Slovak Republic

Puni tekst: engleski, pdf (357 KB) str. 304-307 preuzimanja: 1.387* citiraj
APA 6th Edition
Nagy, J., Nagyova, A. i Popelka, P. (2008). The monitoring of pork and beef chilling process. MESO: Prvi hrvatski časopis o mesu, X (4), 304-307. Preuzeto s https://hrcak.srce.hr/35573
MLA 8th Edition
Nagy, Jozef, et al. "The monitoring of pork and beef chilling process." MESO: Prvi hrvatski časopis o mesu, vol. X, br. 4, 2008, str. 304-307. https://hrcak.srce.hr/35573. Citirano 24.10.2021.
Chicago 17th Edition
Nagy, Jozef, A. Nagyova i Peter Popelka. "The monitoring of pork and beef chilling process." MESO: Prvi hrvatski časopis o mesu X, br. 4 (2008): 304-307. https://hrcak.srce.hr/35573
Harvard
Nagy, J., Nagyova, A., i Popelka, P. (2008). 'The monitoring of pork and beef chilling process', MESO: Prvi hrvatski časopis o mesu, X(4), str. 304-307. Preuzeto s: https://hrcak.srce.hr/35573 (Datum pristupa: 24.10.2021.)
Vancouver
Nagy J, Nagyova A, Popelka P. The monitoring of pork and beef chilling process. MESO: Prvi hrvatski časopis o mesu [Internet]. 2008 [pristupljeno 24.10.2021.];X(4):304-307. Dostupno na: https://hrcak.srce.hr/35573
IEEE
J. Nagy, A. Nagyova i P. Popelka, "The monitoring of pork and beef chilling process", MESO: Prvi hrvatski časopis o mesu, vol.X, br. 4, str. 304-307, 2008. [Online]. Dostupno na: https://hrcak.srce.hr/35573. [Citirano: 24.10.2021.]
Puni tekst: hrvatski, pdf (380 KB) str. 278-281 preuzimanja: 1.482* citiraj
APA 6th Edition
Nagy, J., Nagyova, A. i Popelka, P. (2008). Praćenje procesa hlađenja svinjetine i junetine. MESO: Prvi hrvatski časopis o mesu, X (4), 278-281. Preuzeto s https://hrcak.srce.hr/35573
MLA 8th Edition
Nagy, Jozef, et al. "Praćenje procesa hlađenja svinjetine i junetine." MESO: Prvi hrvatski časopis o mesu, vol. X, br. 4, 2008, str. 278-281. https://hrcak.srce.hr/35573. Citirano 24.10.2021.
Chicago 17th Edition
Nagy, Jozef, A. Nagyova i Peter Popelka. "Praćenje procesa hlađenja svinjetine i junetine." MESO: Prvi hrvatski časopis o mesu X, br. 4 (2008): 278-281. https://hrcak.srce.hr/35573
Harvard
Nagy, J., Nagyova, A., i Popelka, P. (2008). 'Praćenje procesa hlađenja svinjetine i junetine', MESO: Prvi hrvatski časopis o mesu, X(4), str. 278-281. Preuzeto s: https://hrcak.srce.hr/35573 (Datum pristupa: 24.10.2021.)
Vancouver
Nagy J, Nagyova A, Popelka P. Praćenje procesa hlađenja svinjetine i junetine. MESO: Prvi hrvatski časopis o mesu [Internet]. 2008 [pristupljeno 24.10.2021.];X(4):278-281. Dostupno na: https://hrcak.srce.hr/35573
IEEE
J. Nagy, A. Nagyova i P. Popelka, "Praćenje procesa hlađenja svinjetine i junetine", MESO: Prvi hrvatski časopis o mesu, vol.X, br. 4, str. 278-281, 2008. [Online]. Dostupno na: https://hrcak.srce.hr/35573. [Citirano: 24.10.2021.]

Sažetak
The aim of the chilling of carcasses is to decrease the temperature in the deepest parts of muscles as fast as possible while maintaining its weight as high as possible. However, some losses of the weight are desirable because dried surfaces are more resistant to the microbial spoilage. Monitoring of pork and beef chilling process at the slaughterhouses in period 2006 – 2007 was performed in our experiment. Temperature was measured in the muscles, in the chilling rooms and also duration of the process was taken into account. Finally, in two cases (13.3 %) of pork carcasses temperature exceeded required +7 °C in deep part of muscles at the end of process.

Ključne riječi
chilling process; pork; beef

Hrčak ID: 35573

URI
https://hrcak.srce.hr/35573

[hrvatski] [njemački] [talijanski]

Posjeta: 3.400 *