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FROZEN STORAGE OF SMOKED PORK. CHANGES IN THE SARCOPLASMIC PROTEINS AND SELECTED PHYSICO-CHEMICAL PROPERTIES DURING STORAGE CLOSE TO FREEZING POINT.

[In German. / En allemand.]

Author(s) : SZMANKO T., SIENIAKOWSKI S.

Type of article: Article

Summary

PIECES OF SADDLE OF PORK (KASSLER), CURED, SMOKED AND HEAT TREATED AND PACKED IN HEAT-CONTRACTILE CRYOVAC FILM, WERE STORED FOR 4, 8 AND 12 WEEKS AT A TEMPERATURE CLOSE TO FREEZING POINT. THE INVESTIGATIONS WERE AIMED AT FINDING OUT HOW THE EXPERIMENTAL CONDITIONS AFFECT QUALITATIVE AND QUANTITATIVE CHANGES IN SARCOPLASMIC PROTEINS. WATER-BINDING CAPACITY AND THE COLOUR OF THE MEAT PRODUCTS ARE ALSO EXAMINED. RESULTS ARE GIVEN.

Details

Original title: [In German. / En allemand.]
Record ID : 1992-1212
Languages: German
Source: Fleischwirtschaft - vol. 71 - n. 11
Publication date: 1991/11
Document available for consultation in the library of the IIR headquarters only.

Links

See the source

Indexing

Themes: Food quality and safety. Microbiology;
Packaging;
Meat and meat products
Keywords: Meat; Organoleptic property; Protein; Pork; Packaging; Colour; Freezing; Smoking