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CRYOBIOLOGICAL ASPECTS OF A LONG TERM STORAGE OF MEATS AND CHANGES OF THEIR QUALITY.

Author(s) : LASZTITY R.

Summary

THE FACTORS AFFECTING CHANGES IN QUALITY OF FROZEN MEAT DURING STORAGE AND METHODS FOR THEIR MEASUREMENT ARE REVIEWED. THESE INCLUDE PHYSICAL AND CHEMICAL METHODS, SENSORY EVALUATION AND DETERMINATION OF FUNCTIONAL PROPERTIES. CHANGES IN PROTEINS AND THEIR FUNCTIONAL PROPERTIES DURING FROZEN STORAGE AND FREEZE-DRYING ARE ALSO EXAMINED AND THE APPLICATION OF FREEZING IN CREATING AN ALIGNED FIBROUS STRUCTURE IN AN AMORPHOUS PROTEIN SLURRY IS DISCUSSED. C. B.

Details

  • Original title: CRYOBIOLOGICAL ASPECTS OF A LONG TERM STORAGE OF MEATS AND CHANGES OF THEIR QUALITY.
  • Record ID : 1989-0172
  • Languages: English
  • Publication date: 1987/08/02
  • Source: Source: Proc. 3rd natl. Sch. Cryobiol. Freeze-drying, Sofia
    199-206; 7 fig.; 31 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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