Share

IIR document

PROCESSING-INDUCED CHANGES IN FROZEN STORAGE LIFE OF LAMB.

Author(s) : WINGER R. J., POPE C. G.

Type of article: Article, IJR article

Summary

QUALITY DETERIORATION OF LAMB UNDER FROZEN STORAGE WAS ASSESSED IN TERMS OF RANCID FLAVOUR DEVELOPMENT. PRE-STORAGE FREEZING TO A HIGH NADIR [268K (-5 DEG C)] OR ELECTRICAL STIMULATION BOTH APPEAR TO PROLONG THE SUBSEQUENT STORAGE LIFE AT 268K. MINCING, FREEZING TO A LOW NADIR [238K (-35 DEG C)], OR A 24 HR PREFREEZING CHILL [279K (6 DEG C)] PERIOD APPEAR TO SIGNIFICANTLY REDUCE SUBSEQUENT STORAGE LIFE.

Available documents

Format PDF

Pages: 335-339

Available

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: PROCESSING-INDUCED CHANGES IN FROZEN STORAGE LIFE OF LAMB.
  • Record ID : 1982-1251
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 4 - n. 6
  • Publication date: 1981/11

Links


See other articles in this issue (15)
See the source

Indexing