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Influence of freezing rate, storage temperature, and storage duration on the quality of cooked turkey breast roll.

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

Summary

Skinless, boneless, vacuum-packaged, cooked turkey breast meat rolls were frozen to -18 deg C within 70, 97, and 119 hours after packaging. Frozen rolls were stored at -9.4 and -18 deg C and examined after 0, 1.5, 3, 6, 9, and 12 months of storage. Freezing rate and storage time have no significant influence on the product quality and on the flavour quality.

Details

  • Original title: Influence of freezing rate, storage temperature, and storage duration on the quality of cooked turkey breast roll.
  • Record ID : 1992-2857
  • Languages: English
  • Publication date: 1991
  • Source: Source: ASHRAE Trans.
    vol. 97-1; 221-227; 1 fig.; 5 tabl.; 11 ref.; discuss.
  • Document available for consultation in the library of the IIR headquarters only.

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