hrcak mascot   Srce   HID

Preliminary communication

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

Fulltext: english, pdf (357 KB) pages 304-307 downloads: 1.387* cite
APA 6th Edition
Nagy, J., Nagyova, A. & Popelka, P. (2008). The monitoring of pork and beef chilling process. MESO: Prvi hrvatski časopis o mesu, X (4), 304-307. Retrieved from 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, no. 4, 2008, pp. 304-307. https://hrcak.srce.hr/35573. Accessed 22 Oct. 2021.
Chicago 17th Edition
Nagy, Jozef, A. Nagyova and Peter Popelka. "The monitoring of pork and beef chilling process." MESO: Prvi hrvatski časopis o mesu X, no. 4 (2008): 304-307. https://hrcak.srce.hr/35573
Harvard
Nagy, J., Nagyova, A., and Popelka, P. (2008). 'The monitoring of pork and beef chilling process', MESO: Prvi hrvatski časopis o mesu, X(4), pp. 304-307. Available at: https://hrcak.srce.hr/35573 (Accessed 22 October 2021)
Vancouver
Nagy J, Nagyova A, Popelka P. The monitoring of pork and beef chilling process. MESO: Prvi hrvatski časopis o mesu [Internet]. 2008 [cited 2021 October 22];X(4):304-307. Available from: https://hrcak.srce.hr/35573
IEEE
J. Nagy, A. Nagyova and P. Popelka, "The monitoring of pork and beef chilling process", MESO: Prvi hrvatski časopis o mesu, vol.X, no. 4, pp. 304-307, 2008. [Online]. Available: https://hrcak.srce.hr/35573. [Accessed: 22 October 2021]
Fulltext: croatian, pdf (380 KB) pages 278-281 downloads: 1.482* cite
APA 6th Edition
Nagy, J., Nagyova, A. & Popelka, P. (2008). Praćenje procesa hlađenja svinjetine i junetine. MESO: Prvi hrvatski časopis o mesu, X (4), 278-281. Retrieved from 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, no. 4, 2008, pp. 278-281. https://hrcak.srce.hr/35573. Accessed 22 Oct. 2021.
Chicago 17th Edition
Nagy, Jozef, A. Nagyova and Peter Popelka. "Praćenje procesa hlađenja svinjetine i junetine." MESO: Prvi hrvatski časopis o mesu X, no. 4 (2008): 278-281. https://hrcak.srce.hr/35573
Harvard
Nagy, J., Nagyova, A., and Popelka, P. (2008). 'Praćenje procesa hlađenja svinjetine i junetine', MESO: Prvi hrvatski časopis o mesu, X(4), pp. 278-281. Available at: https://hrcak.srce.hr/35573 (Accessed 22 October 2021)
Vancouver
Nagy J, Nagyova A, Popelka P. Praćenje procesa hlađenja svinjetine i junetine. MESO: Prvi hrvatski časopis o mesu [Internet]. 2008 [cited 2021 October 22];X(4):278-281. Available from: https://hrcak.srce.hr/35573
IEEE
J. Nagy, A. Nagyova and P. Popelka, "Praćenje procesa hlađenja svinjetine i junetine", MESO: Prvi hrvatski časopis o mesu, vol.X, no. 4, pp. 278-281, 2008. [Online]. Available: https://hrcak.srce.hr/35573. [Accessed: 22 October 2021]

Abstracts
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.

Keywords
chilling process; pork; beef

Hrčak ID: 35573

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

[croatian] [german] [italian]

Visits: 3.400 *