EFFECT OF COLD STORAGE ON THE NUTRIENT VALUE OF CHICKEN MEAT PROTEINS.

EFFET DE LA CONSERVATION A BASSE TEMPERATURE SUR LA VALEUR NUTRITIVE DES PROTEINES DE LA VIANDE DE POULET.

Type of article: Article

Summary

THE AUTHOR SURVEYS THE CHILLING AND FREEZING PROCESSES AND DRAWS ATTENTION TO THE SCARCITY OF INVESTIGATIONS INTO THE NUTRIENT VALUE OF FROZEN POULTRY MEAT PROTEINS. HE COMMENTS, WITH BIBLIOGRAPHICAL REFERENCES, ON THE WORK DONE OVER THE WORLD WIDE OVER ABOUT 20 YEARS, MAINLY DEALING WITH THE FUNCTIONAL PROPERTIES OF MUSCLES OF FROZEN POULTRY (TEXTURE AND DRIP),SHOWING THAT A SUBSTANTIAL BREAKDOWN OF PROTEINS OCCURS DURING STORAGE. THIS BREAKDOWN CHANGES THEIR DIGESTIBILITY, HENCE THE NEED TO FURTHER NUTRITIONAL EVALUATIONS WHITH WELL PLANNED TESTS IN ORDER TO UNDERSTAND THE ACTUAL EFFECT OF COLD STORAGE ON NUTRIENT VALUE. G.G.

Details

Original title: EFFET DE LA CONSERVATION A BASSE TEMPERATURE SUR LA VALEUR NUTRITIVE DES PROTEINES DE LA VIANDE DE POULET.
Record ID : 1984-1053
Languages: French
Source: Aliment. Nutr. - vol. 8 - n. 2
Publication date: 1982
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Poultry
Keywords: Poultry; Meat; Chilling; Research; Nutritional value; Protein; Chicken; Freezing