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PHOSPHOLIPID CHANGES DURING FREEZING OF PORK TREATED BY DIFFERENT MECHANICAL AND HEAT PROCEDURES.

Author(s) : DJORDJEVIC V.

Summary

TESTS WERE CARRIED OUT ON M. LONGISSIMUS DORSI OF PIGS. HOMOGENATES AND MEAT CUTS, RAW, PASTEURISED AND STERILISED, AND ROASTED CUTS WERE STUDIED. AT 255 K (-18C) SIGNIFICANT DIFFERENCES WERE NOT OBSERVED AFTER 180 DAYS BETWEEN HOMOGENATES AND MEAT CUTS, WHICH WAS NOT THE CASE AT 275 OR 276 K (2 OR 3C). PASTEURISED AND STERILISED HOMOGENATES ALWAYS CONTAIN LESS PHOSPHOLIPIDS THAN RAW SAMPLES, PROCESSED IN THE SAME WAY. A CONSTANT INCREASE IN THE FATTY ACID CONTENT AND OXIDATION ARE OBSERVED.

Details

  • Original title: PHOSPHOLIPID CHANGES DURING FREEZING OF PORK TREATED BY DIFFERENT MECHANICAL AND HEAT PROCEDURES.
  • Record ID : 1982-0501
  • Languages: English
  • Publication date: 1980/08
  • Source: Source: Proc. 26th eur. Meet. Meat Res. Work., Colo. Springs
    vol. 2; L-3; 120-123; 3 tabl.; 14 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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