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Changes in histological structure and physicochemical properties of raw, cured, smoked pork loins resulting from freezing near cryoscopic temperature.

Author(s) : SZMANKO T., HONIKEL K. O., HOFMANN K.

Type of article: Article

Summary

After storage at -10 deg C for 0, 2, 4 and 6 days, the loins were thawed and refrigerated at -3 deg C for 0, 2, 4 and 6 days. The effects of storage conditions on the ultrastructure, the water-retention capacity, the pH, the mechanical properties and the electrophoretic profiles of the pork, were studied.

Details

Original title: Changes in histological structure and physicochemical properties of raw, cured, smoked pork loins resulting from freezing near cryoscopic temperature.
Record ID : 1996-2953
Languages: English
Source: Nahrung - vol. 39 - n. 5-6
Publication date: 1995
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food engineering;
Meat and meat products
Keywords: Thawing; Histology; Meat; Chilling; Physical property; Curing; Chemical property; Pork; Freezing; Smoking