rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Meat freezing
    sub title: a source book
  name:
    name part: Berry, Brad W. (Brad William)
    name part: 1941-
    role:
      role term: creator
  name:
    name part: Charalambous, George
    name part: 1922-1994
  name:
    name part: Leddy, Kathleen F. (Kathleen Folly)
    name part: 1951-
  name:
    name part: ScienceDirect (Online service)
  type of resource: text
  genre: bibliography
  genre: Electronic books.
  origin info:
    place:
      place term: ne
    date issued: 1989
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (vii, 384 pages)
  abstract: This book provides a comprehensive summary of the published research related to freezing of meat and poultry products. Among the aspects dealt with are: freezing rate, frozen storage temperature, frozen storage time, temperature fluctuations, thawing and packaging, and their influence on microbiology, storage life indicators, palatability, texture, histology, cooking properties, weight losses and chemical constitutents of red meat and poultry products. The information is presented in an easy-to-use tabular form. Summaries of individual research reports and papers are divided into fourteen main sections. For each summary, the Factors Studied and Characteristics Evaluated are first identified. A concise, yet sufficiently detailed, description of the Purpose and Methodology is given, followed by Results and Comments. A general conclusion, interpretation or comment determined by the original authors, the authors of this book, or both is presented under the heading of General Comments, and each summary concludes with the complete reference citation. Meat Freezing will serve as a useful source of information for those involved in research or conducting literature reviews in this area.
  table of contents: Front Cover; Meat Freezing: A Source Book; Copyright Page; Foreword; Table of Contents; Section 1. Fresh versus Frozen Meat; Section 2. Effects of Freezing Rates, Temperatures, Systems; Section 3. Effects of Frozen Storage Temperature; Section 4. Effects of Frozen Storage Time; Section 5. Combined Effects of Freezing Rate and Frozen Storage Temperature; Section 6. Combined Effects of Freezing Rate and Frozen Storage Time; Section 7. Combined Effects of Frozen Storage Temperatures and Times; Section 8. Combined Effects of Freezing Rate, Frozen Storage Temperature and Frozen Storage Time.
  table of contents: Section 9. Temperature Fluctuations, Temperature Abuse, Freeze-Thaw CyclingSection 10. Thawing Methods; Section 11. Frozen versus Thawed Meat, Thawed Meat in Combination with Other Factors; Section 12. Effects of Packaging; Section 13. Combined Effects of Packaging with Frozen Storage Temperature or Frozen Storage Time; Section 14. Miscellaneous; Subject Index.
  note: Brad W. Berry, Kathleen F. Leddy ; edited by George Charalambous.
  note: Includes bibliographical references and index.
  subject:
    topic: Frozen meat
  subject:
    topic: Meat
    topic: Quality
  subject:
    topic: Viande
    topic: Qualité
  subject:
    topic: Viande congelée
  subject:
    topic: TECHNOLOGY & ENGINEERING
    topic: Food Science
  subject:
    topic: Frozen meat
  subject:
    topic: Meat
    topic: Quality
  subject:
    topic: Fleisch
  subject:
    topic: Tiefgefrieren
  subject:
    topic: Gefrierfleisch
  subject:
    topic: Bibliografie
  classification: TS1962 .B46 1989eb
  classification: 664/.902845
  related item:
    title info:
      title: Meat freezing
    name:
      name part: Berry, Brad W. (Brad William), 1941-
    identifier: (DLC) 89007833
    identifier: (OCoLC)19626205
  related item:
    title info:
      title: Developments in food science ; 20
  identifier: 9781483290751
  identifier: 1483290751
  identifier: 0444874631
  identifier: 9780444874634
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: OPELS
    record creation date: 140627
    record change date: 20260326205533.7
    record identifier: in00005755437
    language of cataloging:
      language term: eng