ShareINCREASE IN RETAIL DISPLAY OF FROZEN LAMB CHOPS WITH INCREASED LOIN STORAGE TIME BEFORE CUTTING INTO CHOPS.
Author(s) : MOORE V. J.
Type of article: Article
Summary
IT IS SHOWN THAT STORAGE OF CARCASSES AT 253 K (-20 DEG C) FOR 6 MONTHS BEFORE CUTTING, SLOWS DOWN DETERIORATION OF CHOPS PRIOR TO RETAIL SALE. MOREOVER, NO COLOUR CHANGE IS SEEN. (Bibliogr. int. CDIUPA, FR., 90-263850.
Details
- Original title: INCREASE IN RETAIL DISPLAY OF FROZEN LAMB CHOPS WITH INCREASED LOIN STORAGE TIME BEFORE CUTTING INTO CHOPS.
- Record ID : 1991-1222
- Languages: English
- Source: Meat Sci. - vol. 28 - n. 3
- Publication date: 1990
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Cutting (action); Lamb; Meat; Organoleptic property; Sheep; Colour; Freezing
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COLOUR STABILITY OF THAWED LAMB CHOPS. 1. EFFEC...
- Author(s) : MOORE V. J.
- Date : 1990/12
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 25 - n. 6
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COLOUR STABILITY OF THAWED LAMB CHOPS. 2. CHOPS...
- Author(s) : MOORE V. J.
- Date : 1990/12
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 25 - n. 6
View record
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ANOXIC STORAGE OF FRESH BEEF. 2. COLOUR STABILI...
- Author(s) : O'KEEFFE M., HOOD D.
- Date : 1981
- Languages : English
- Source: Meat Sci. - vol. 5 - n. 4
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CHANGES IN < HEIDSCHNUCKENFLEISCH > DURING FROZ...
- Author(s) : PAULUS K., GRUNEWALD T., EHLERMANN D.
- Date : 1987/10
- Languages : German
- Source: Fleischwirtschaft - vol. 67 - n. 10
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THAWING OF LAMB LOIN CHOPS IN AIR AND CARBON DI...
- Author(s) : MOORE V. J.
- Date : 1990
- Languages : English
- Source: Meat Sci. - vol. 28 - n. 1
View record