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PHYSICO-CHEMICAL AND ORGANOLEPTIC PROPERTIES OF PATTIES FROM HOT BONED, CHILLED AND FROZEN GOAT MEAT.

Author(s) : PADDA G. S., et al.

Type of article: Article

Summary

INVESTIGATION ON THE EFFECTS OF MEAT BONING AND FREEZING ON THE CHANGES IN THE POST MORTEM PH, THE COOKING LOSSES AND THE OUTPUT IN PATTIES. MODIFICATIONS IN THE COMPOSITION (WATER, PROTEINS AND LIPIDS), IN THE MICROFLORA AND IN THE ORGANOLEPTIC QUALITY OF MEAT PATTIES ARE ALSO ANALYSED. (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-241058.

Details

  • Original title: PHYSICO-CHEMICAL AND ORGANOLEPTIC PROPERTIES OF PATTIES FROM HOT BONED, CHILLED AND FROZEN GOAT MEAT.
  • Record ID : 1989-1411
  • Languages: English
  • Source: Meat Sci. - vol. 22 - n. 4
  • Publication date: 1988

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