Share

EVALUATING THE QUALITY OF BROILER CHICKENS FROZEN AT VARIOUS STAGES OF MATURATION.

[In Polish. / En polonais.]

Author(s) : KRALA L., RYDZ A.

Type of article: Article

Summary

STUDIES OF THE INFLUENCE OF THE DEGREE OF MATURATION, PRIOR TO FREEZING, ON THE PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF MEAT THAWED AFTER 3 MONTHS STORAGE AT 251 K (-22 DEG C). IT HAS BEEN FOUND THAT POST-SLAUGHTER CHANGES IN THE MUSCLES OF CHICKENS, PRIOR TO FREEZING, HAVE A DIRECT EFFECT ON MEAT QUALITY AFTER THAWING.

Details

  • Original title: [In Polish. / En polonais.]
  • Record ID : 1983-1022
  • Languages: Polish
  • Source: Chlodnictwo - vol. 17 - n. 5
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (7)
See the source

Indexing