EFFECT OF FREEZING TEMPERATURE ON WEIGHT LOSS AND QUALITY CHARACTERISTICS OF BEEF LIVER, KIDNEY, HEART AND TONGUE.

Type of article: Article

Summary

TEMPERATURE AT WHICH MEATS WERE FROZEN 147, 239, 255 AND 265 K (-126, -34, -18 AND -8 DEG C) HAD LITTLE EFFECT ON WEIGHT LOSS, COLOR, APPEARANCE, ODOR OR TENDERNESS OF BEEF LIVER, KIDNEY, HEART AND TONGUE, BEFORE, DURING OR AFTER THAWING AND RETAIL DISPLAY. FREEZING AT 239 K, AS OPPOSED TO 147 K: APPEARED TO MINIMIZE WEIGHT LOSSES ASSOCIATED WITH THAWING, RETAIL DISPLAY AND/OR APPLICATION OF PRESSURE ; DID NOT MATERIALLY AFFECT COLOR ; MIGHT IMPROVE OVERALL APPEARANCE ENOUGH TO INCREASE RETAIL CASELIFE ; AND DID NOT AFFECT OFF-ODOR INCIDENCE OR TENDERNESS OF VARIETY MEATS.

Details

Original title: EFFECT OF FREEZING TEMPERATURE ON WEIGHT LOSS AND QUALITY CHARACTERISTICS OF BEEF LIVER, KIDNEY, HEART AND TONGUE.
Record ID : 1984-1917
Languages: English
Publication date: 1983
Source: Source: J. Food Sci.
vol. 48; n. 6; 1983.11-12; 1726-1727; 1760; 4 tabl.; 17 ref.
Document available for consultation in the library of the IIR headquarters only.

Indexing

Themes: Food quality and safety. Microbiology;
Meat and meat products
Keywords: Meat; Kidney (offal); Beef; Organoleptic property; Weight loss; Tongue; Colour; Freezing; Liver; Heart