01530naa a2200253 a 450000100080000000500110000800800410001910000180006024500600007826000090013852008930014765000200104065000140106065000200107465000150109465000100110965000100111965000180112970000170114770000220116470000190118670000150120577300560122015340342023-05-08       1975    bl uuuu     u00u1 u    #d1 aLOCKER, R. H.  aNew concepts in meat processing.h[electronic resource]  c1975  aTenderness, contraction, and cold: definiction of the problem, tenderness as related to muscle shortening; thaw shorterning; Aging and contraction. Application to processing: From laboratory to factory; Rigor mortins and conditiong, temperatur and trate of Glycolysis, The effec on tenderness of delay before freezing, lamb processing, Cold and thaw shortening in lam carcasses; Conditioning and aging of lamb, mutton processing; Beef processing: cold shortening in beef; Unconcentional techniques: altered posture, altered posture in feed, altered posture in lamb and mutton, prospects as a process; Hot cutting and boning: hot boning of beef, hot boning of young veal, Hot cutting of lamb and mutton;High-temperature conditining, electrial stimulatiuon; Macrobiology: factors controlling growth, lamb production, beef production; Physiocs of meat chilling: cooling phase, storage phase.  aFood processing  aLamb meat  aMeat processing  aSheep meat  aCarne  aOvino  aProcessamento1 aDAVEY, C. L.1 aNOTTINGHAM, P. M.1 aHAUGHEY, D. P.1 aLAW, N. H.  tAdvances in Food Researchgv. 21, p. 157-222, 1975.