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Physico-chemical and processing quality of porcine M. longissimus dorsi frozen at different temperatures.

Author(s) : SAKATA R., OSHIDA T., MORITA H., NAGATA Y.

Type of article: Article

Summary

The muscles were cut, vacuum-packaged, and frozen at -20 or -30 deg C, or else kept at room temperature. After one month the meats were defrosted at -2 deg C. The losses due to exudation were measured, as was the colour, the formation of metmyoglobin, and the fragmentation of myofibrils. The quality of sausages prepared from frozen and thawed meat was also evaluated.

Details

  • Original title: Physico-chemical and processing quality of porcine M. longissimus dorsi frozen at different temperatures.
  • Record ID : 1995-3665
  • Languages: English
  • Source: Meat Sci. - vol. 39 - n. 2
  • Publication date: 1995

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