ShareSummary
Attempts were made to differentiate fresh pork from frozen and thawed pork by estimation of the released lysosomal and mitochondrial enzymes into the cell sap. Ham portion of pork was frozen at -18 °C for three months and thawed at refrigerated (4 °C) and room temperatures (25 °C). The increase in activities of these enzymes may enable differentiation of thawed and fresh pork.
Details
- Original title: Differentiation between fresh and frozen-thawed pork.
- Record ID : 2002-2504
- Languages: English
- Source: Int. J. Food Sci. Technol. - vol. 38 - n. 5
- Publication date: 2001/09
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food engineering;
Meat and meat products - Keywords: Meat; Quality; Fresh produce; Frozen food; Process; Pork; Detection
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