ShareDefinition of the optimal freezing rate. 2. Investigation of the physico-chemical properties of beef M. Longissimus dorsi frozen at different freezing rates.
Author(s) : PETROVIC L., GRUJIC R., PETROVIC M.
Type of article: Article
Summary
Study of the effects of freezing rate on weight loss during freezing-thawing, water-binding capacity and physico-chemical and organoleptic properties of beef meat. Changes in myofibrillar proteins are evaluated. The optimal freezing rate is determined from these results.
Details
- Original title: Definition of the optimal freezing rate. 2. Investigation of the physico-chemical properties of beef M. Longissimus dorsi frozen at different freezing rates.
- Record ID : 1994-0350
- Languages: English
- Source: Meat Sci. - vol. 33 - n. 3
- Publication date: 1993
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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- Date : 1993
- Languages : English
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- Formats : PDF
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