ShareEFFECT 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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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Thawing; Microbiology; Brine; Meat; Organoleptic property; Meat product; Pork; Ham; Freezing
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THE EFFECTS OF FROZEN STORAGE AND THAWING ON TH...
- Author(s) : JEREMIAH L. E.
- Date : 1982
- Languages : English
- Source: J. Food Qual. - vol. 5 - n. 1
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Quality characteristics of fully-cooked ham, br...
- Author(s) : WILSON V. L., DICKSON R., HOLMES Z.
- Date : 1994
- Languages : English
- Source: J. Muscle Foods - vol. 5 - n. 1
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Specific details and utilization of the drip fr...
- Author(s) : TSUKAMASA Y., FUKUMOTO K., ICHINOMIYA M., SUGIYAMA M., MINEGISHI Y., AKAHANE Y.
- Date : 1992
- Languages : Japanese
- Source: Nippon Shokuhin Kogyo Gakkai-Shi - vol. 39 - n. 10
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EFFECT OF PRE-CURE FREEZING AND THAWING ON THE ...
- Author(s) : KEMP J. D., LANGLOIS B. E., JOHNSON A. E.
- Date : 1982
- Languages : English
- Source: Journal of Food Protection - vol. 45 - n. 3
View record
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ACCEPTABILITY OF CHILLED AND FROZEN HAM.
- Author(s) : MCBRIDE R. L., RICHARDSON K. C.
- Date : 1981/06
- Languages : English
- Source: CSIRO Food Res. Q. - vol. 41 - n. 2
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