ShareEffects of pre-slaughter administration of antifreeze proteins on frozen meat quality.
Author(s) : PAYNE S. R., YOUNG O. A.
Type of article: Article
Summary
The effects of intraveinous injection of a glycoprotein solution extracted from Antarctic fish was investigated for lamb. The meat was analysed after vacuum packaging, during storage for 2 to 16 weeks at -20 deg C. These proteins may minimize changes in frozen meat during storage. Meat from treated animals is well accepted by the consumer.
Details
- Original title: Effects of pre-slaughter administration of antifreeze proteins on frozen meat quality.
- Record ID : 1996-2318
- Languages: English
- Source: Meat Sci. - vol. 41 - n. 2
- Publication date: 1995
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Slaughterhouse; Lamb; Meat; Antifreeze; Animal food; Animal; Quality; Protein; Freezing
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