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OPTIMIZATION OF TECHNOLOGICAL AND REFRIGERATION REQUIREMENTS WHEN PRODUCING FROZEN DUCKS.

[In Polish. / En polonais.]

Author(s) : ZIECIK M., SUROWKA K.

Type of article: Article

Summary

INVESTIGATIONS INTO DUCK BROILERS OF THE < PEKING > BREED FROZEN WITH AND WITHOUT SKINS AND WRAPPED IN TWO KINDS OF PACKAGINGS. STUDY OF CHANGES IN PHYSICO-CHEMICAL PROPERTIES OF MUSCLE TISSUE AND DETERIORATION OF FAT-TISSUE IN BIRDS FROZEN AT 230 K (-40 DEG C) AND STORED AT 255 K (-18 DEG C) FOR 1, 3 AND 5 MONTHS. ALSO STUDIED WERE QUALITY CHANGES DURING PROCESSING AND THE INFLUENCE OF SKINNING AND USE OF PACKAGINGS ON FINAL PRODUCT QUALITY.

Details

  • Original title: [In Polish. / En polonais.]
  • Record ID : 1985-0626
  • Languages: Polish
  • Source: Chlodnictwo - vol. 19 - n. 5
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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