ShareEffects of freezing and thawing on moisture losses and sensory traits of shabu-shabu beef.
Author(s) : JEREMIAH L. E., BUSBOOM J. R., GIBSON L. L., JOHNSON K. A., REEVES J. J., WRIGHT R. W.
Type of article: Article
Summary
Shabu-shabu is a Japanese food made of beef cut in thin slices. It is shown that the freezing-thawing process has little significant effects on its moisture loss and on its sensory traits (flavour and texture profiles).
Details
- Original title: Effects of freezing and thawing on moisture losses and sensory traits of shabu-shabu beef.
- Record ID : 1994-3615
- Languages: English
- Source: J. Muscle Foods - vol. 4 - n. 2
- Publication date: 1993
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Thawing; Japan; Meat; Treatment; Beef; Organoleptic property; Weight loss; Freezing
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- Date : 1993
- Languages : English
- Source: Meat Sci. - vol. 33 - n. 3
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- Author(s) : SAKATA R., OSHIDA T., NAGATA Y.
- Date : 1992/08/23
- Languages : English
- Source: 38th International Congress of Meat Science and Technology (ICoMST). Proceedings.
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- Author(s) : SMITH G. C.
- Date : 1983
- Languages : English
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Relationships between Japanese pork colour stan...
- Author(s) : IRIE M., SWATLAND H. J.
- Date : 1992
- Languages : English
- Source: Food Res. int. - vol. 25 - n. 1
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IMPROVEMENT IN THE FLAVOUR OF FROZEN BEEF AFTER...
- Author(s) : OKITANI A.
- Date : 1990
- Languages : Japanese
- Source: Nippon Chikusan Gakkai-Ho - vol. 61 - n. 11
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