ShareEFFECT OF FREEZING ON THE SENSORIAL PROPERTIES OF MEAT.
INCIDENCE DE LA CONGELATION SUR LES PROPRIETES SENSORIELLES DE LA VIANDE.
Author(s) : TOURAILLE C., LIU L.
Type of article: Article
Summary
IN ORDER TO STUDY THE EFFECT OF FREEZING ON MEAT, THE AUTHORS VARIED THE FREEZING RATE AND RIPENING TIME BEFORE FREEZING. FREEZING HAD A SLIGHTLY POSITIVE EFFECT ON MEAT TENDERNESS. NEITHER JUICINESS NOR FLAVOUR WERE SIGNIFICANTLY AFFECTED. (Bibliogr. int. CDIUPA, FR., 91-272969.
Details
- Original title: INCIDENCE DE LA CONGELATION SUR LES PROPRIETES SENSORIELLES DE LA VIANDE.
- Record ID : 1992-1726
- Languages: French
- Source: Viandes Prod. carnés - vol. 12 - n. 2
- Publication date: 1991
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Tenderness; Meat; Beef; Ageing (meat); Organoleptic property; Freezing
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