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COLOUR STABILITY OF THAWED LAMB CHOPS. 1. EFFECT OF SHORT-TERM FROZEN STORAGE.

Author(s) : MOORE V. J.

Type of article: Article

Summary

THE COLOUR STABILITY OF THAWED LAMB CHOPS WAS EXAMINED, BY COLOUR PANEL AND COLORIMETER, UNDER SIMULATED RETAIL DISPLAY CONDITIONS. CHOPS HELD FROZEN AT 253 K (-20 DEG C) FOR 1 WEEK HAD A DISPLAY LIFE OF 3 DAYS WHEN THAWED, COMPARED WITH 2 DAYS FOR FRESH CHOPS. WHEN THE FROZEN STORAGE WAS INCREASED TO 8 WEEKS, THE DISPLAY LIFE WAS REDUCED TO 1 DAY. WHEN THE WHOLE LOIN WAS STORED FROZEN FOR 8 WEEKS, CHOPS CUT FROM IT AND THAWED HAD A 2-DAY DISPLAY LIFE. BY COMPARISON, VACUUM-PACKED CHOPS STORED AT 271.5 K (-1.5 DEG C) FOR 8 WEEKS HAD A 3-DAY DISPLAY LIFE.

Details

  • Original title: COLOUR STABILITY OF THAWED LAMB CHOPS. 1. EFFECT OF SHORT-TERM FROZEN STORAGE.
  • Record ID : 1991-1639
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 25 - n. 6
  • Publication date: 1990/12
  • Document available for consultation in the library of the IIR headquarters only.

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