ShareSummary
Comparison of the effects of storing pork over several months at -20 or -80 deg C, on thawing losses, colour, water binding capacity and fragmentation of myofibrils. Investigation of changes in ultrastructure of meat and its capacity for production of sausage.
Details
- Original title: Effects of freezing temperature on the physico-chemical and processing quality of pork.
- Record ID : 1994-2379
- Languages: English
- Source: 38th International Congress of Meat Science and Technology (ICoMST). Proceedings.
- Publication date: 1992/08/23
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Thawing; Structure; Meat; Organoleptic property; Sausage; Pork; Weight loss; Colour; Freezing; Bound water
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The effect of chilling, electrical stimulation ...
- Author(s) : TAYLOR A. A., NUTE G. R., WARKUP C. C.
- Date : 1992/08/23
- Languages : English
- Source: 38th International Congress of Meat Science and Technology (ICoMST). Proceedings.
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Effects of the addition of acetylated monoglyce...
- Author(s) : PASSOS DE OLIVEIRA R. B., MASSAGUER P. R.
- Date : 1992/08/23
- Languages : English
- Source: 38th International Congress of Meat Science and Technology (ICoMST). Proceedings.
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THE EFFECT OF HIGH AND LOW VOLTAGE ELECTRICAL S...
- Author(s) : EIKELENBOOM G., SMULDERS F. J. M., RUDERUS H.
- Date : 1981/08/24
- Languages : English
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THE QUALITY OF UNCANNED HAM AS INFLUENCED BY LO...
- Author(s) : SZMANKO T., DUDA Z., OGONOWSKA D.
- Date : 1986/09/10
- Languages : English
- Formats : PDF
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Beef chilling: factors affecting quality, weigh...
- Author(s) : GIGIEL A.
- Date : 1992/09/07
- Languages : English
- Source: Proposals for the generation and use of refrigeration in the 21st century.
- Formats : PDF
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