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
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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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FACTORS AFFECTING THE STORAGE LIFE OF FROZEN ME...
- Author(s) : BÖGH-SÖRENSEN L., HÖJMARK-JENSEN J.
- Date : 1981/05
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 4 - n. 3
- Formats : PDF
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TBA values, sensory characteristics, and volati...
- Author(s) : BREWER M. S., IKINS W. G., HARBERS C. A. Z.
- Date : 1992/05
- Languages : English
- Source: Ital. J. Food Sci. - vol. 57 - n. 3
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ASPECT ON RESEARCH WORKS OF LATE YEARS CONTRIBU...
- Author(s) : KATO S.
- Date : 1985
- Languages : Japanese
- Source: Trans. JAR - vol. 2 - n. 1
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