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Preserving frozen rabbit meat.

Conservation de la viande de lapin sous forme congelée.

Author(s) : CABANES A., OUHAYOUN J., GILBERT S.

Type of article: Article

Summary

Freezing for 3, 6 or 9 months, with fast freezing and slow thawing, has minimal effect on chemical measurements, final pH in muscle, fluid transfer and some sensory qualities of meat.

Details

  • Original title: Conservation de la viande de lapin sous forme congelée.
  • Record ID : 1996-2368
  • Languages: French
  • Source: Viandes Prod. carnés - vol. 16 - n. 4
  • Publication date: 1995

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