FREEZING EFFECTS ON QUALITY, BACTERIOLOGY AND RETAIL-CASE LIFE OF PORK.

Type of article: Article

Summary

FREEZING EFFECTS (-30 DEG C, 90 DAYS) ON OBJECTIVE MEASURES OF MUSCLE QUALITY, BACTERIAL GROWTH AND RETAIL-CASE LIFE OF THAWED, PALE, SOFT, EXUDATIVE, NORMAL AND DARK, FIRM, DRY PORK WERE DETERMINED. SMALL BUT SIGNIFICANT INTERACTIONS (P LOWER THAN 0.05) DID NOT INTERFERE WITH INTERPRETATION OF QUALITY GROUP AND STORAGE TREATMENT EFFECTS. FROZEN-THAWED LOIN CHOPS HAD SLIGHTLY BUT SIGNIFICANTLY (P HIGHER THAN 0.05) HIGHER PH, LESS EXPRESSIBLE JUICE, MORE SOLUBLE PROTEIN AND DARKER COLOR THAN FRESH PORK. THE LAG PHASE OF BACTERIAL GROWTH WAS SHORTER IN FROZEN-THAWED PORK, WHILE THE GENERATION TIME WAS UNAFFECTED (P HIGHER THAN 0.05). FREEZING-THAWING SIGNIFICANTLY (P LOWER THAN 0.05) REDUCED CASE LIFE DUE TO APPEARANCE OF CHOPS BUT DID NOT AFFECT TIME FOR SPOILAGE ODOURS TO DEVELOP.

Details

Original title: FREEZING EFFECTS ON QUALITY, BACTERIOLOGY AND RETAIL-CASE LIFE OF PORK.
Record ID : 1992-1729
Languages: English
Source: Ital. J. Food Sci. - vol. 56 - n. 4
Publication date: 1991
Document available for consultation in the library of the IIR headquarters only.

Links

See other articles in this issue (6)
See the source

Indexing

Themes: Food quality and safety. Microbiology;
Meat and meat products
Keywords: Thawing; Microbiology; Meat; Organoleptic property; Pork; Freezing