ShareKINETICS OF DRIP LOSS, COOKING LOSS AND COLOUR DEGRADATION IN FROZEN GROUND BEEF DURING STORAGE.
Author(s) : BHATTACHARYA M., HANNA M. A.
Type of article: Article
Summary
CHANGES IN MINCED MEAT EITHER VACUUM-PACKED OR PACKED IN POLYETHYLENE AND STORED AT DIFFERENT TEMPERATURES ARE STUDIED AS A FUNCTION OF TIME. THE RESULTS SHOW THAT THESE CHANGES DEPEND ON THE TYPE OF PACKAGING AND ON THE LIPID COMPOSITION OF THE MEAT. (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-253604.
Details
- Original title: KINETICS OF DRIP LOSS, COOKING LOSS AND COLOUR DEGRADATION IN FROZEN GROUND BEEF DURING STORAGE.
- Record ID : 1990-1115
- Languages: English
- Source: J. Food Eng. - vol. 9 - n. 2
- Publication date: 1989
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Packaging;
Meat and meat products - Keywords: Mince; Vacuum; Meat; Drip; Beef; Organoleptic property; Weight loss; Packaging; Cooking; Colour; Freezing
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