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EFFECT OF THE FREEZING AND THAWING OF PORK QUARTERS ON THE PROPERTIES OF RAW HAM.

[In German. / En allemand.]

Author(s) : WIRTH F.

Type of article: Article

Summary

BRIEFLY SUMMARISES THE RESULTS OF A STUDY, ENABLING ONE TO CONCLUDE THAT THAWING FROZEN PORK FOR THE PRODUCTION OF RAW HAM IS NOT NECESSARY. PORK CARCASSES BROUGHT IN THE FROZEN STATE FOR BRINING EVEN SHOW SOME ADVANTAGES COMPARED TO THAWED CARCASSES IN TERMS OF MICROORGANISM COUNT, CHANGES IN FAT AND ORGANOLEPTIC PROPERTIES. R.R.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1984-0188
  • Languages: German
  • Source: Mitt.bl. Fleischforsch. Kulmb. - n. 79
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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