Share

DEPENDENCE OF MEAT QUALITY ON STORAGE TEMPERATURE AND STORAGE TIME OF TURKEYS.

Author(s) : RISTIC M.

Type of article: Article

Summary

TURKEYS (N = 347) AFTER SLAUGHTER WERE COOLED FOR 6 HOURS IN WATER, PACKED IN PVDC POUCHES, FROZEN AT 235 K (-38 DEG C) THEN STORED IN GROUPS AT 263, 258, 253 AND 243 K (-10, -15, -20 AND -30 DEG C) FOR UP TO 24 MONTHS. TEN CARCASSES WERE TAKEN AT MONTHLY INTERVALS FROM 263 K AND 10 FROM 253 K EVERY THREE MONTHS FOR OBSERVATIONS ON PH AND COLOUR, JUICINESS, TENDERNESS, ODOUR AND AROMA OF BREAST MEAT GRILLED AND LEG BOILED IN PHYSIOLOGICAL SALT SOLUTION ; ALDEHYDE AND PEROXIDE ESTIMATIONS WERE MADE ON ABDOMINAL FAT. A PANEL OF SIX PERSONS WAS INVOLVED. THE RESULTS WERE STATISTICALLY EVALUATED. THREE LEVELS OF QUALITY WERE DISTINGUISHED NAMELY EXCELLENT, GOOD QUALITY, SATISFACTORY WHICH ALLOWED OF A STORAGE LIFE OF 4, 6 AND 9 MONTHS RESPECTIVELY AT 263 K AND 14, 18 AND 21 MONTHS RESPECTIVELY AT 253 K, ASSUMING GOOD INITIAL QUALITY, CONSTANT TEMPERATURE AND ADEQUATE PACKAGING. C.R.F.

Details

  • Original title: DEPENDENCE OF MEAT QUALITY ON STORAGE TEMPERATURE AND STORAGE TIME OF TURKEYS.
  • Record ID : 1981-1244
  • Languages: English
  • Source: Fleischwirtschaft - vol. 60 - n. 10
  • Publication date: 1980/10
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (1)
See the source

Indexing