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