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KEEPING QUALITY OF CHILLED BROILERS AS A FUNCTION OF STORAGE TEMPERATURE.

[In German. / En allemand.]

Author(s) : RISTIC M., HECHELMANN H.

Type of article: Article

Summary

THE EFFECT OF VARIOUS STORAGE TEMPERATURES, 273, 272 AND 269 K (0, -1 AND -4 DEG C), AND VARIOUS KEEPINGTIMES (1, 8, 15 AND 22 DAYS) ON THE KEEPING QUALITY OF BROILERS WAS RESEARCHED. NINETY BROILERS WITH A LIVE WEIGHT OF 1. 6 KG WERE USED. THE 2 LOWEST STORAGE TEMPERATURES LED TO LOWER PH-VALUES AND CONSIDERABLY LESS CLEARNESS IN COLOUR. ODOUR WAS BETTER AT 269 K, BUT APPEARANCE WAS BETTER AT 273 K. AS FOR COOKING LOSS, JUICINESS AND DRIPS, A TEMPERATURE BETWEEN ABOUT 273 AND 272 K APPEARED TO BE BEST. THIS, THEN, WOULD BE THE OPTIMUM RECOMMENDED TEMPERATURE, ALONG WITH A KEEPING TIME OF UP TO 8 DAYS.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1991-1226
  • Languages: German
  • Source: Mitt.bl. Fleischforsch. Kulmb. - vol. 29 - n. 109
  • Publication date: 1990
  • Document available for consultation in the library of the IIR headquarters only.

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