ShareCHANGES IN THE QUALITY CHARACTERISTICS OF BEEF AS A FUNCTION OF THE FREEZING TEMPERATURE.
[In Hungarian. / En hongrois.]
Author(s) : KRISTON A., KONCZ K.
Type of article: Article
Summary
AN INVESTIGATION INTO THE COMPOSITION OF BEEF FROZEN AT VARIOUS TEMPERATURES AND STORED AT 253 K (-20 DEG C). RESULTS SHOW THAT THE BEEF RETAINS ITS BIOLOGICAL PROPERTIES WITH LITTLE OR NO CHANGE INITS ORGANOLEPTIC QUALITIES. THE FREEZING DOES NOT AFFECT QUALITY TO ANY GREAT EXTENT AND SAMPLES FROZEN AT 195 K (-78 DEG C) WERE FOUND TO BE THE BEST, BUT THOSE FROZEN AT 253 K WERE EQUALLY GOOD.
Details
- Original title: [In Hungarian. / En hongrois.]
- Record ID : 1987-1406
- Languages: Hungarian
- Source: Hütöipar - vol. 32 - n. 4
- Publication date: 1986
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Freezing rate; Meat; Beef; Organoleptic property; Freezing
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- Author(s) : GAPUD V. G., SCHLIMME D. V., SMITH M. A.
- Date : 1989
- Languages : English
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EFFECT OF FREEZING RATE AND STORAGE TIME ON SHE...
- Author(s) : GAPUD V. G., SCHLIMME D. V.
- Date : 1986
- Languages : English
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Definition of the optimal freezing rate. 2. Inv...
- Author(s) : PETROVIC L., GRUJIC R., PETROVIC M.
- Date : 1993
- Languages : English
- Source: Meat Sci. - vol. 33 - n. 3
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QUALITY CHARACTERISTICS OF FROZEN BEEF AS A FUN...
- Author(s) : KRISTON A., KONCZ K.
- Date : 1987
- Languages : Hungarian
- Source: Hütöipar - vol. 33 - n. 2
View record
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GENERALIZATION OF A METHOD FOR THE CHARACTERIZA...
- Author(s) : MASCHERONI R. H.
- Date : 1985
- Languages : English
- Source: Meat Sci. - vol. 13 - n. 2
View record