Share

IMPROVEMENT IN THE FLAVOUR OF FROZEN BEEF AFTER STORAGE AT 273 K (0 DEG C) FOLLOWING THAWING.

[In Japanese. / En japonais.]

Author(s) : OKITANI A.

Type of article: Article

Summary

BEEF STORED AT 253 K (-20 DEG C) FOR SEVERAL WEEKS IS MORE TENDER AND OF A BETTER FLAVOUR IF IT IS STORED AT 273 K (0 DEG C), FOR 14 DAYS AFTER THAWING. THIS SUPPLEMENTARY STORAGE MAKES THE MYOFIBRILLAE BRITTLE. (Bibliogr. int. CDIUPA, FR., 91-268956.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1992-0220
  • Languages: Japanese
  • Source: Nippon Chikusan Gakkai-Ho - vol. 61 - n. 11
  • Publication date: 1990

Links


See the source

Indexing