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INFLUENCE OF FREEZING AND FROZEN STORAGE OF SMOKED BEEF < HAMS > ON SELECTED QUALITATIVE CHARACTERISTICS.

[In German. / En allemand.]

Author(s) : SZMANKO T., DUDA Z., KOSNA D.

Type of article: Article

Summary

THE FOLLOWING PARAMETERS WERE USED TO EVALUATE CHANGES DUE TO STORAGE: WEIGHT LOSS, COLOUR AND COLOUR RETENTION, SHEARING VALUE, REACTION, JUICE-HOLDING CAPACITY, CONTENT OF NITRATES AND FREE NITRITES, AMINO NITROGEN CONTENT AND ORGANOLEPTIC PROPERTIES. IT WAS FOUND THAT FROZEN STORAGE CAUSED A DETERIORATION IN THE SHEARING PROPERTIES OF THE BEEF PACKED IN PARCHMENT, A DECLINE IN COLOUR RETENTION AND A POORER ORGANOLEPTIC SCORE. IN THE CASE OF THE < HAMS > VACUUM-PACKED IN FILM IT WAS FOUND THAT FROZEN STORAGE DID NOT HAVE ANY GREAT EFFECT ON THE CONTENT OF NITRATES AND FREE NITRITES OR ON AMINO NITROGEN. SHOULD FROZEN STORAGE OF BEEF < HAMS > OVER A LONG PERIOD BE NECESSARY IT IS RECOMMENDED THAT THEY SHOULD BE PACKED IN VAPOUR-PROOF AND GAS-PROOF PLASTIC BAGS AND THAT STORAGE SHOULD BE RESTRICTED TO ONE MONTH.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1989-2330
  • Languages: German
  • Source: Fleischwirtschaft - vol. 69 - n. 1
  • Publication date: 1989/01
  • Document available for consultation in the library of the IIR headquarters only.

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