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EFFECT OF STORAGE TIME AND TEMPERATURE ON GOOSE AND DUCK MEAT.

[In German. / En allemand.]

Author(s) : RISTIC M.

Type of article: Article

Summary

RESULTS OF ANALYSES MADE (PERCENTAGE OF DRIP, FLAVOUR OF THIGH MEAT AFTER COOKING, TITRATION OF ABDOMINAL FAT PEROXIDE) ON 320 DUCK AND 160 GOOSE CARCASSES STORED UP TO 24 MONTHS AT TEMPERATURES RANGING BETWEEN 263 AND 243 K (-10 AND -30 DEG C). FOR BOTH SPECIES, STORAGE LIFE REACHES 8 MONTHS AT 263 K AND 16 MONTHS AT 253 K (-20 DEG C) AS AT 243 K. G.G.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1983-0170
  • Languages: German
  • Source: Mitt.bl. Fleischforsch. Kulmb. - n. 75
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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