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EFFECTS OF CARBON DIOXIDE, FREEZING AND VACUUM PACKAGING ON THE OXIDATIVE STABILITY OF MECHANICALLY DEBONED POULTRY MEAT.

Author(s) : BARBUT S., KAKUDA Y., CHAN D.

Type of article: Article

Summary

THE EFFECTS OF 2 COMMERCIAL FREEZING METHODS (CO2 VERSUS BLAST FREEZING) AND SUBSEQUENT FROZEN STORAGE UNDER 2 CONDITIONS (VACUUM VERSUS AIR) ON THE DEVELOPMENT OF LIPID OXIDATION IN MECHANICALLY DEBONED POULTRY MEAT WERE STUDIED. ANALYSIS FOR MALONALDEHYDE REVEALED THAT CO2 WAS AN ADEQUATE MEDIUM FOR FREEZING THE MEAT WHEN MEAT IS STORED FOR AT LEAST 2 MONTHS AT 255 K (-18 DEG C), REGARDLESS OF THE PACKAGE TREATMENT. THE USE OF VACUUM PACKAGING ASSISTED IN RETARDING OXIDATION UP TO 4 MONTHS.

Details

  • Original title: EFFECTS OF CARBON DIOXIDE, FREEZING AND VACUUM PACKAGING ON THE OXIDATIVE STABILITY OF MECHANICALLY DEBONED POULTRY MEAT.
  • Record ID : 1991-1227
  • Languages: English
  • Source: Br. Poult. Sci. - vol. 69 - n. 10
  • Publication date: 1990
  • Document available for consultation in the library of the IIR headquarters only.

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