ShareACCEPTABILITY OF BACON STORED SIX WEEKS AT 277 OR 250 K(4 OR -23 DEG C).
Author(s) : HUHTANEN C. N., TALLEY F. B.
Type of article: Article
Summary
BACON OBTAINED FROM PRODUCTION LINES OF TWO PROCESSING PLANT WAS ANALYZED FOR MOISTURE-PHASE SODIUM CHLORIDE AND FOR ACCEPTABILITY BY A 9-POINT HEDONIC SCALE. SAMPLES WERE TASTED SHORTLY AFTER PROCESSING AND AGAIN AFTER 6 WEEKS AT 277 OR 250 K (4 OR -23 DEG C). THE BELLY WITH THE HIGHEST MOISTURE-PHASE SODIUM CHLORIDE CONTENT ALSO GAVE THE LOWEST HEDONIC SCORE BEFORE STORAGE. STORAGE AT 277 K CAUSED A SIGNIFICANT REDUCTION IN HEDONIC SCORE.
Details
- Original title: ACCEPTABILITY OF BACON STORED SIX WEEKS AT 277 OR 250 K(4 OR -23 DEG C).
- Record ID : 1987-0172
- Languages: English
- Source: Journal of Food Protection - vol. 49 - n. 3
- Publication date: 1986
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles in this issue (1)
See the source
Indexing
-
Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Meat; Chilling; Organoleptic property; Pork; Bacon; Freezing
-
THE EFFECTS OF FROZEN STORAGE AND THAWING ON TH...
- Author(s) : JEREMIAH L. E.
- Date : 1982
- Languages : English
- Source: J. Food Qual. - vol. 5 - n. 1
View record
-
PRE-CHILL PROCESSING OF BACON.
- Author(s) : ANJANEYULU A. S. R.
- Date : 1985/01
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 22 - n. 1
View record
-
ACCEPTABILITY AND STORAGE STABILITY OF PORK PRO...
- Author(s) : HOUBEN J., KROL B.
- Date : 1980
- Languages : English
- Source: Meat Sci. - vol. 5 - n. 1
View record
-
EFFECT OF FROZEN STORAGE AND PROTECTIVE WRAP UP...
- Author(s) : JEREMIAH L. E.
- Date : 1980/03
- Languages : English
View record
-
ACCEPTABILITY OF CHILLED AND FROZEN HAM.
- Author(s) : MCBRIDE R. L., RICHARDSON K. C.
- Date : 1981/06
- Languages : English
- Source: CSIRO Food Res. Q. - vol. 41 - n. 2
View record