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EFFECT OF MODIFIED ATMOSPHERE BLENDING ON THE OXIDATIVE STABILITY AND COLOUR OF FROZEN MECHANICALLY SEPARATED POULTRY MEAT.

Author(s) : MCNEILL J., KAKUDA Y., FINDLAY C.

Type of article: Article

Summary

THE EFFECT OF BLENDING MECHANICALLY SEPARATED POULTRY MEAT UNDER SEVERAL MODIFIED ATMOSPHERES WAS INVESTIGATED. TREATMENTS INCLUDED VACUUM, NITROGEN, NITROGEN CONTAINING CARBON MONOXIDE (1, 5 AND 10%) AND A CONTROL. THE BLENDED AND CONTROL MEATS WERE SEALED IN GAS IMPERMEABLE PLASTIC POUCHES AND STORED AT 263 K (-10 DEG C) FOR 7 MONTHS. THE MODIFIED ATMOSPHERE TREATED MEATS WERE FOUND TO BE MORE STABLE THAN THE CONTROL. MEATS BLENDED WITH ATMOSPHERES CONTAINING CO WERE REDDER (P LOWER THAN 0. 01) THAN THE CONTROL, VACUUM OR NITROGEN BLENDED SAMPLES.

Details

  • Original title: EFFECT OF MODIFIED ATMOSPHERE BLENDING ON THE OXIDATIVE STABILITY AND COLOUR OF FROZEN MECHANICALLY SEPARATED POULTRY MEAT.
  • Record ID : 1988-0196
  • Languages: English
  • Publication date: 1987
  • Source: Source: J. Food Sci.
    vol. 52; n. 3; 1987.05-06; 568-570; 5 fig.; 1 tabl.; 26 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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