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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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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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
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HOT PROCESSING OF PORK CARCASSES. QUANTITATIVE ...
- Author(s) : CIA G.
- Date : 1985
- Languages : Portuguese
- Source: Bol. ITAL - vol. 22 - n. 2
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LOW TEMPERATURE ROASTING OF THAWED OR FROZEN PO...
- Author(s) : JONES H. E. Jr
- Date : 1980/03
- Languages : English
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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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