The influence of electrical stimulation on the quality of meat was studied. Optimum parameters for stimulation in practical meat processing were deteąnined. An automatic in-line-stimulator is shown.
Reasonsaare given for extensive food preservation on the basis of the international situation in food industry and the energetic efficiency of food processing in the G.D.R. The trends in refrigerating as well as in freezing and sterile preservation of fruits and vegetables are considered with respect to energetic and economical aspects.
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