ShareFrozen storage conditions and rancid flavour development in lamb.
Author(s) : HAGYARD C. J., KEILLER A. H., CUMMINGS T. L., CHRYSTALL B. B.
Type of article: Article
Summary
Influence of temperature (-5, -10 and -35 deg C) and storage time (24, 40 and 60 weeks) on the organoleptic properties of meat. The effect of initial and final storage conditions.
Details
- Original title: Frozen storage conditions and rancid flavour development in lamb.
- Record ID : 1994-3006
- Languages: English
- Source: Meat Sci. - vol. 35 - n. 3
- Publication date: 1993
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Lamb; Meat; Time-temperature tolerance; Rancidity; Cold storage; Development; Freezing
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Effect of freezing, thawing and frozen storage ...
- Author(s) : ZIAUDDIN K. S., MAHENDRAKAR N. S., RAO D. N., AMLA B. L.
- Date : 1993
- Languages : English
- Source: Meat Sci. - vol. 35 - n. 3
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Microbial and organoleptic qualities of lamb li...
- Author(s) : RIVAS T., HERRERA A., YANGUELA J.
- Date : 1992/11
- Languages : English
- Source: Journal of Food Protection - vol. 55 - n. 11
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Storage life of frozen beef.
- Author(s) : BÖGH-SÖRENSEN L.
- Date : 1995/08/20
- Languages : English
- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Formats : PDF
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Chilling and freezing of fish.
- Author(s) : GARTHWAITE G. A.
- Date : 1992
- Languages : English
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Quality changes in rolls during refrigerated st...
- Author(s) : FIK M., CELEJ A.
- Date : 1992
- Languages : Polish
- Source: Chlodnictwo - vol. 27 - n. 1
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