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EFFECT OF FROZEN STORAGE AND PROTECTIVE WRAP UPON THE COOKING LOSSES, PALATABILITY, AND RANCIDITY OF FRESH AND CURED PORK CUTS.

Author(s) : JEREMIAH L. E.

Type of article: Article

Summary

OF THE FRESH AND CURED PORK CUTS EVALUATED, HAM STEAKS WERE THE ONLY CUT CONSISTENTLY DISPLAYING INCREASED COOKING LOSSES FOLLOWING FROZEN STORAGE. ALTHOUGH THE TENDERNESS OF FRESH CUTS TENDED TO INCREASE DURING FROZEN STORAGE, THE TENDERNESS OF CURED CUTS DECREASED ; AND THE JUICE NESS OF BOTH FRESH AND CURED CUTS DECREASED. IN ADDITION, FLAVOR AND OVERALL PALATABILITY OF BOTH FRESH AND CURED CUTS DECREASED DURING FROZEN STORAGE AND SUCH DETERIORATION IN THESE ATTRIBUTES APPEARED TO RESULT FROM RANCIDITY DEVELOPMENT. FRESH CHOPS AND ROASTS, HAM, AND BACON CAN BE STORED FOR OVER 196, 196, AND 112 DAYS RESPECTIVELY, IN ANY OF THE PROTECTIVE WRAPS EVALUATED WITHOUT THE LOSS OF PALATABILITY.

Details

  • Original title: EFFECT OF FROZEN STORAGE AND PROTECTIVE WRAP UPON THE COOKING LOSSES, PALATABILITY, AND RANCIDITY OF FRESH AND CURED PORK CUTS.
  • Record ID : 1981-0148
  • Languages: English
  • Publication date: 1980/03
  • Source: Source: J. Food Sci.
    vol. 45; n. 2; 187-196; 10 tabl.; ref.
  • Document available for consultation in the library of the IIR headquarters only.

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