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Oxygenation stability of nitrate free pork meat products during frozen storage.

Stabilnosc oksydacyjna przetworów z miesa wieprzowego bez dodatku azotanów w czasie zamrazalniczego przecowywania.

Author(s) : KRALA L., BAGNOWSKA A., IRZYNIEC Z.

Type of article: Article

Summary

The peroxide number, the malonic aldehyde content, the Totox number and the content of soluble proteins were determined. It was concluded that deep freezing protects the high quality of the product.

Details

Original title: Stabilnosc oksydacyjna przetworów z miesa wieprzowego bez dodatku azotanów w czasie zamrazalniczego przecowywania.
Record ID : 2010-1204
Languages: Polish
Source: Chlodnictwo - vol. 45 - n. 4
Publication date: 2010/04
Document available for consultation in the library of the IIR headquarters only.

Links

See the source

Indexing

Themes: Freezing installations;
Meat and meat products
Keywords: Meat; Quality; Meat product; Pork; Cut; Cold storage; Packaging; Freezing; Pork product