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Basic chemical characteristics of fresh, non-packed and vacuum-packed sheep-tail and tail-fat stored frozen for different periods.

Author(s) : UNSAL M., GOKALP H. Y., NAS S.

Type of article: Article

Summary

Determination of water, lipids, and nitrogen content, rancidity index, point of fusion, iodine index, and saponification of these fatty substances stored for 60 days at -18 deg C. Includes an evaluation of their length of storage as a function of the type of packaging used. The vacuum-packaged samples were able to be stored for 45 days at -18 deg C.

Details

  • Original title: Basic chemical characteristics of fresh, non-packed and vacuum-packed sheep-tail and tail-fat stored frozen for different periods.
  • Record ID : 1995-3664
  • Languages: English
  • Source: Meat Sci. - vol. 39 - n. 2
  • Publication date: 1995

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