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EFFECT OF FROZEN STORAGE ON THE PROCESSING SUITABILITY OF GROUND MEAT.

[In German. / En allemand.]

Author(s) : WIRTH

Type of article: Article

Summary

DISCUSSION OF A STUDY BY VARMA ET AL. (MEAT SCIENCE, 12, 126, 1985) FOR DETERMINING WHETHER THE LONG-TERM STORAGE OF FROZEN MEAT HAS AN UNFAVOURABLE EFFECT ON THE PROPERTIES OF THE PRODUCT AND THE EATING QUALITY OF PROCESSED PRODUCTS. THE AUTHORS OBSERVED THAT THE 12 MONTH FROZEN STORAGE OF GROUND MEAT (BEEF, PORK, MUTTON) AT 255 K (-18 DEG C) HAS NO MARKED EFFECT ON THE GENERAL EATING QUALITY OF FRESH SAUSAGE MADE WITH THIS MEAT, WHEREAS A CHANGE IN TEXTURE WAS OBSERVED. R.R.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1986-1511
  • Languages: German
  • Source: Mitt.bl. Fleischforsch. Kulmb. - n. 89
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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