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QUALITATIVE AND QUANTITATIVE CHANGES IN PORK CARCASSES DURING COLD TREATMENT AND STORAGE.

[In Russian. / En russe.]

Author(s) : RESETNIK V. P., GRIBINCA A. I.

Type of article: Article

Summary

THE AUTHORS DISCUSS CHANGES IN THE QUALITY OF PORK CARCASSES CLASSIFIED INTO THREE GROUPS ACCORDING TO THE AVERAGE PH VALUE (5.26, 5.86 AND 6.66) DURING CHILLING AND 10 DAYS OF REFRIGERATED STORAGE. FRESHNESS WAS DETERMINED AS A FUNCTION OF THE AMOUNT OF VOLATILE FATTY ACIDS AND THE PRESENCE OF PRIMARY PROTEIN BREAKDOWN PRODUCTS. WEIGHT LOSSES WERE DETERMINED DURING CHILLING AND STORAGE. PRACTICAL RECOMMENDATIONS ARE GIVEN.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1989-0158
  • Languages: Russian
  • Source: Kholodilnaya Tekhnika - n. 2
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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