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LIPID OXIDATION IN MECHANICALLY DEBONED POULTRY.

Author(s) : DAWSON L. E., GARTNER R.

Type of article: Article

Summary

DEBONING INVOLVES THE CRUSHING OR GRINDING OF PARTS OR WHOLE CARCASSES WITH THE MEAT ON AND EXPRESSING THE MIXTURE OF BONE AND FLESH TO SEPARATE THE TWO. THE MEAT IS VERY SUSCEPTIBLE TO DETERIORATION DURING STORAGE. IT CONTAINS HIGH LEVELS OF UNSATURATED FATTY ACIDS. THE PAPER REVIEWS RESEARCH TO DIMINISH THE PROBLEMS OF OFF-FLAVOURS AND UNDESIRABLE CHARACTERISTICS OF THE MEAT. C.R.F.

Details

  • Original title: LIPID OXIDATION IN MECHANICALLY DEBONED POULTRY.
  • Record ID : 1984-1052
  • Languages: English
  • Source: J. Food Technol. - vol. 37 - n. 7
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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