NUMERICAL EVALUATION OF THE CHANGE IN POULTRY MEAT QUALITY DURING COLD STORAGE.

[In Russian. / En russe.]

Author(s) : BRAZHNIKOV A. M., MAZURENKO N. P., VENGER K. P.

Type of article: Periodical article

Summary

THE AUTHORS ATTEMPTED ESTABLISHING THE DIFFERENCE IN THE EXTENT OF QUALITY DECREASE DURING THE COLD STORAGE OF PRODUCTS FROZEN AT VARIOUS RATES, USING NUMERICAL METHODS FOR EVALUATING QUALITY CHANGE. THE SAMPLES WERE STORED 14 MONTHS AT 243 K (-30 DEG C) AND WERE REMOVED AFTER 4, 7, 10 AND 14 MONTHS. THE CHANGE IN THE NUMERICAL CHARACTERISTICS OF POULTRY MEAT FROZEN AT 14 AND 79 MICROMETRES/S IS THE SAME. HOWEVER THE QUALITY OF POULTRY MEAT FROZEN AT A RATIONAL RATE (79 MICROMETRES/S) IS HIGHER DURING THE STORAGE TIME CONSIDERED. R.R.

Details

Original title: [In Russian. / En russe.]
Record ID : 1986-2356
Languages: Russian
Source: Mjasn. Ind. SSSR - n. 1
Publication date: 1986
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Poultry
Keywords: Poultry; Freezing rate; Meat; Organoleptic property; Freezing