ShareA COMPARISON OF FRESH AND FROZEN POULTRY.
Author(s) : BAKER R., DARFLER J.
Type of article: Article
Summary
ORGANOLEPTIC ANALYSIS (TRIANGULAR TESTS), MEASUREMENT OF SHEAR STRENGTH AND DETERMINATION OF DRIP LOSSES OF FRESH AND FROZEN POULTRY MEAT (CHICKEN, TURKEY AND DUCK). NO TENDERNESS OR PALATABILITY DIFFERENCE DEPENDING ON THE TYPE OF MEAT (FRESH OR FROZEN) WAS OBSERVED.
Details
- Original title: A COMPARISON OF FRESH AND FROZEN POULTRY.
- Record ID : 1982-0503
- Languages: English
- Source: J. am. diet. Assoc. - vol. 78 - n. 4
- Publication date: 1981
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Poultry - Keywords: Tenderness; Poultry; Duck; Comparison; Drip; Chilling; Organoleptic property; Chicken; Freezing; Turkey (poultry)
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EFFECT OF STORAGE TIME AND TEMPERATURE ON THE Q...
- Author(s) : SEEMANN G.
- Date : 1986
- Languages : German
- Source: Arch. Geflügelkd. - vol. 50 - n. 4
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TOUGHNESS IN TURKEY MEAT STILL A PROBLEM.
- Author(s) : JONES J. M.
- Date : 1986
- Languages : English
- Source: Meat & Poultry - vol. 2 - n. 5
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LONG-TERM STORAGE OF POULTRY.
- Author(s) : RISTIC M.
- Date : 1980
- Languages : German
- Source: Fleischerei - n. 9
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Texture and eating quality of raw and thawed ro...
- Author(s) : AWONORIN S. O., AYOADE J.
- Date : 1992
- Languages : English
- Source: J. Foodserv. Syst. - vol. 6 - n. 4
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INFLUENCE OF POSTMORTEM TREATMENTS ON TURKEY AN...
- Author(s) : WAKEFIELD D. K.
- Date : 1989/02
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 24 - n. 1
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