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Influence of freezing rate, storage temperature, and storage duration on the quality of turkey frankfurters.

Author(s) : SCHLIMME D. V., SMITH M. A., ALI L. M.

Summary

Commercial turkey frankfurters were frozen to -18 deg C within 72, 96, and 120 hours of vacuum packaging. Samples were stored at -18 and -9.4 deg C for 0, 1.5, 3, 6, 9, 12, and 16 months after freezing. Quality was satisfactory at both storage temperatures for 16 months. Storage at -9.4 deg C reduced electric energy usage by 26%.

Details

  • Original title: Influence of freezing rate, storage temperature, and storage duration on the quality of turkey frankfurters.
  • Record ID : 1992-2856
  • Languages: English
  • Publication date: 1991
  • Source: Source: ASHRAE Trans.
    vol. 97-1; 214-220; 12 tabl.; 9 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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