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EFFECT OF FREEZING RATE AND STORAGE TIME ON SHELF-LIFE QUALITY OF HOT-BONED AND COLD-BONED GROUND BEEF. 2. SENSORY QUALITY EVALUATION.

Author(s) : GAPUD V. G., SCHLIMME D. V., SMITH M. A.

Summary

FREEZING RATE HAD NO SIGNIFICANT (P LOWER THAN 0.05) EFFECT UPON ANY SENSORY QUALITY ATTRIBUTE (EXCEPT FOR MOUTH-COATING EFFECT). IN GENERAL, THERE WAS A DECLINE IN SENSORY QUALITY AS STORAGE DURATION INCREASED. SUBSTANTIAL QUALITY DIFFERENCES BETWEEN MEAT TYPES WERE FOUND ; IN GENERAL, THE HOT-BONED MEAT DEMONSTRATED SENSORY QUALITY SUPERIOR TO THE COLD-BONED MEAT.

Details

  • Original title: EFFECT OF FREEZING RATE AND STORAGE TIME ON SHELF-LIFE QUALITY OF HOT-BONED AND COLD-BONED GROUND BEEF. 2. SENSORY QUALITY EVALUATION.
  • Record ID : 1991-0239
  • Languages: English
  • Publication date: 1989
  • Source: Source: ASHRAE Trans.
    vol. 95; n. 2; 300-308; 7 tabl.; 8 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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