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Effect of polyphosphate chilling on the quality of quail meat.

Author(s) : PRABHAKAR REDDY K., NARAHARI D., KUMARA RAJ K.

Type of article: Article

Summary

Both the 3 and 6% sodium tripolyphosphate solution treatments retarded the growth of aerobic mesophilic counts and psychrophilic bacteria on the surface of quail carcasses during 60 days of frozen storage. STPP treatment has improved all the sensory characteristics. Chilling for 6 hours gave better scores for colour, appearance, and flavour. In general, fresh quail carcasses, females and breast muscle gave better sensory scores than their counterparts.

Details

  • Original title: Effect of polyphosphate chilling on the quality of quail meat.
  • Record ID : 1993-0982
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 28 - n. 6
  • Publication date: 1991/11
  • Document available for consultation in the library of the IIR headquarters only.

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