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COLOUR STABILITY OF THAWED LAMB CHOPS. 2. CHOPS FROM LOINS FROZEN FOR LONG PERIODS.

Author(s) : MOORE V. J.

Type of article: Article

Summary

COLOUR STABILITY WAS EXAMINED DURING SIMULATED RETAIL DISPLAY OF THAWED CHOPS CUT FROM LOINS AFTER FROZEN STORAGE. WHEN LOINS HAD BEEN STORED FOR 30 WEEKS AT 253 K (-20 DEG C), THE THAWED CHOPS HAD A 2-DAY DISPLAY LIFE. IF CHOPS WERE STORED AT 253 K FOR AN ADDITIONAL 8 WEEKS BEFORE THAWING, DISPLAY LIFE DECREASED TO 1 DAY. WHEN LOINS WERE THAWED, THEN CUT INTO CHOPS, A DISPLAY LIFE OF 4 DAYS WAS OBTAINED. THAWED CHOPS FROM LOINS STORED FOR 60 WEEKS BEHAVED SIMILARLY. THE EXPERIMENT SHOWEDNO ADVERSE TREND WITH INCREASED FROZEN STORAGE, EXCEPT FOR INCREASED DRIP, AND INDICATES DEFINITE COMMERCIAL POSSIBILITIES FOR CHOPS CUT FROM LOINS STORED FROZEN.

Details

  • Original title: COLOUR STABILITY OF THAWED LAMB CHOPS. 2. CHOPS FROM LOINS FROZEN FOR LONG PERIODS.
  • Record ID : 1991-1640
  • 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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