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EFFECT OF FREEZING AND STORAGE TEMPERATURES ON THE QUALITY OF PORK.

[In Hungarian. / En hongrois.]

Author(s) : ZACKEL E., MALGORZATA J.

Type of article: Article

Summary

THE AUTHORS STUDIED THE PHYSICO-CHEMICAL, HISTOLOGICAL AND SENSORY CHANGES OCCURRING IN FRESH PORK, PORK FROZEN AT 195, 248 AND 253 K (-78, -25 AND -20 DEG C) AND KEPT IN FROZEN STORAGE AT 248 AND 253 K AS A FUNCTION OF STORAGE TIME. THE METHODS USED IN THE EXPERIMENTS WERE SELECTED IN VIEW OF APPROACHING THE PROBLEM FROM VARIOUS ASPECTS. THE AIM OF THE AUTHORS WAS TO FIND THE FREEZING AND STORAGE TEMPERATURE AT WHICH THE LEG OF PORK MAINTAINS ITS MOST ADVANTAGEOUS PROPERTIES FROM POINT OF VIEW OF NUTRITION AND PROCESSING. A FREEZING AND STORAGE TEMPERATURE OF 248 K WAS FOUND MOST SUITABLE TO ACHIEVE THIS AIM.

Details

  • Original title: [In Hungarian. / En hongrois.]
  • Record ID : 1987-0558
  • Languages: Hungarian
  • Source: Hütöipar - vol. 32 - n. 3
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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