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Vascular perfusion chilling of red meat carcasses - A feasibility study.
Judith Evans
Mechanical Engineering and Design (332)
Research output
:
Contribution to journal
›
Article
›
peer-review
11
Citations (Scopus)
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Dive into the research topics of 'Vascular perfusion chilling of red meat carcasses - A feasibility study.'. Together they form a unique fingerprint.
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Keyphrases
Added Water
14%
Air chilling
14%
B-value
14%
Carcass
100%
Center Temperature
14%
Chilling
100%
Cold Air
14%
Cold Fluid
14%
Cooling Time
14%
Enhanced Cooling
14%
Ice Particles
14%
Ice Slurry
14%
L-values
14%
Lamb Carcass
14%
Low Shear
14%
Mean Force
14%
Meat
42%
Microbial Quality
14%
Perfusion
28%
Perfusion Technique
14%
Pumpable
14%
Rapid chilling
14%
Red Meat
100%
Shear Force Value
14%
Slaughterhouse
14%
Surface Cooling
14%
Vascular Perfusion
100%
Vascular System
28%
Food Science
Carcass Meat
100%
Red Meat
100%