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Microbial and organoleptic qualities of lamb liver during storage at 0 or 3 deg C.

Author(s) : RIVAS T., HERRERA A., YANGUELA J.

Type of article: Article

Summary

Microbial counting was done on lamb-liver samples submitted to cold storage of different durations at 0 and 3 deg C. Results are given, discussed and related to the organoleptic qualities of livers which are more delicate than meat. Possible storage times before marketing are derived.

Details

  • Original title: Microbial and organoleptic qualities of lamb liver during storage at 0 or 3 deg C.
  • Record ID : 1993-2689
  • Languages: English
  • Source: Journal of Food Protection - vol. 55 - n. 11
  • Publication date: 1992/11
  • Document available for consultation in the library of the IIR headquarters only.

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