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ACCEPTABILITY OF CHILLED AND FROZEN HAM.

Author(s) : MCBRIDE R. L., RICHARDSON K. C.

Type of article: Article

Summary

THE MOST CONVENIENT WAYS OF EXTENDING THE SHELF LIFE OF FOOD ARE CHILLING AND FREEZING. IT APPEARS THERE HAVE BEEN NO STUDIES ON THE EFFECT OF CHILLING ON THE ACCEPTABILITY OF HAM AND, UNFORTUNATELY, THE FEW STUDIES ON THE EFFECTS OF FREEZING HAVE FOCUSED ON PHYSICAL AND CHEMICAL ASPECTS, IGNORING THE SENSORY PROPERTIES WHICH ARE OF PRIME IMPORTANCE TO THE CONSUMER. THE AUTHORS REPORT AN INVESTIGATION INTO THE EFFECTS OF CHILLED AND FROZEN STORAGE ON THE SENSORY PROPERTIES OF HAM AND NOTE THE PRACTICAL IMPLICATIONS.

Details

  • Original title: ACCEPTABILITY OF CHILLED AND FROZEN HAM.
  • Record ID : 1982-1989
  • Languages: English
  • Source: CSIRO Food Res. Q. - vol. 41 - n. 2
  • Publication date: 1981/06
  • Document available for consultation in the library of the IIR headquarters only.

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