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EFFECT OF FREEZING RATE AND STORAGE TIME ON SHELF LIFE QUALITY OF HOT BONED AND CONVENTIONALLY BONED GROUND BEEF.

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

Summary

COMMERCIALLY PROCESSED, 80% LEAN, CHUB PACKAGED GROUND BEEF (BOTH CONVENTIONALLY BONED AND HOT BONED) WAS FROZEN TO 255 K (-18 DEG C) AT 72, 96 AND 120 HOURS BEFORE STORAGE K. FREEZING RATES HAD NO SIGNIFICANT EFFECT ON MICROBIAL LOAD, NIACIN CONTENT, COLOUR OR COOK SHRINK AND TEXTURE. FREEZING RATES HAD A SIGNIFICANT EFFECT UPON THIOBARBITURIC ACID AND FREE FATTY ACID VALUES. NIACIN, COOK SHRINK AND MOISTURE VALUES DECLINED AND THIOBARBITURIC ACID AND FREE FATTY ACID VALUES INCREASED WITH STORAGE.

Details

  • Original title: EFFECT OF FREEZING RATE AND STORAGE TIME ON SHELF LIFE QUALITY OF HOT BONED AND CONVENTIONALLY BONED GROUND BEEF.
  • Record ID : 1987-1852
  • Languages: English
  • Publication date: 1986
  • Source: Source: ASHRAE Trans.
    vol. 92; n. 2A; 246-267; 3 fig.; 4 tabl.; 43 ref.; discuss.
  • Document available for consultation in the library of the IIR headquarters only.

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