CHANGES IN < HEIDSCHNUCKENFLEISCH > DURING FROZEN STORAGE.

[In German. / En allemand.]

Author(s) : PAULUS K., GRUNEWALD T., EHLERMANN D.

Type of article: Article

Summary

HEIDSCHNUCKENFLEISCH IS A SPECIALITY AVAILABLE IN GERMANY AND IS VERY POPULAR BECAUSE OF ITS SPECIAL FLAVOUR OF GAME AND LAMB. THE ANIMALS ARE SLAUGHTERED ONLY IN THE AUTUMN. IT WOULD BE DESIRABLE TO BE ABLE TO OFFER IT OVER ALONG PERI EXPERIMENTS WERE CARRIED OUT TO SEE TO WHAT EXTENT DEEP FREEZING WOULD BE APPROPRIATE. PIECES OF MEAT (LEG, BACK, BELLY) OF LAMBS AND CULLED SHEEP WERE STORED IN DIFFERENT PACKAGING AND AT A DIFFERENT TEMPERATURE AFTER DEEP-FREEZING FOR A PERIOD OF UP TO 2 YEARS. THE RESULTS INDICATE THAT HEIDSCHNUCKENFLEISCH CAN BE DEEP-FROZEN WITHOUT ANY PROBLEM AND HELD IN FROZEN STORAGE FOR A PERIOD OF 1 YEAR. THE STORAGE TEMPERATURE OF 255 K (-18 DEG C) IS SUFFICIENT AND THERE ARE NO SPECIAL PACKAGING PROBLEMS. THE SPECIAL FLAVOUR OF THE PRODUCTS IS RETAINED DURING STORAGE.

Details

Original title: [In German. / En allemand.]
Record ID : 1988-1094
Languages: German
Source: Fleischwirtschaft - vol. 67 - n. 10
Publication date: 1987/10
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Packaging;
Meat and meat products
Keywords: Lamb; Meat; FRG; Organoleptic property; Sheep; Packaging; Freezing