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QUALITY AND SENSORY CHARACTERISTICS OF MECHANICALLY DEBONED SPENT LAYER MEAT CHILLED WITH LIQUID NITROGEN AND CARBON DIOXIDE .

Author(s) : MCNEIL J. H., MAST M. G.

Type of article: Article

Summary

MECHANICALLY DEBONED SPENT LAYER MEAT WAS CHILLED WITH LIQUID NITROGEN OR CO2 SNOW AND FROZEN IN AN AIR BLAST FREEZER. SAMPLES OF THIS MATERIAL WERE HELD AT EITHER 275 K (2 C) FOR 8 DAYS OF STORAGE OR 255 K (-18 C) FOR UP TO 6 MONTHS OF FROZEN STORAGE. CO2-TREATED SAMPLES HELD FOR 8 DAYS AT 275 K HAD HIGHER TBA VALUES AND HIGHER EXPANSION VALUES THAN LIQUID NITROGEN-TREATED SAMPLES. NO DIFFERENCES IN TBA VALUE OR CAN PRESSURE WERE NOTED FOR SAMPLES STORED AT 255 K. LIQUID NITROGEN-AND CO2 -TREATED SAMPLES WERE LESS PINK THAN CONTROL SAMPLES AFTER 6 MONTHS STORAGE AT 255 K.

Details

  • Original title: QUALITY AND SENSORY CHARACTERISTICS OF MECHANICALLY DEBONED SPENT LAYER MEAT CHILLED WITH LIQUID NITROGEN AND CARBON DIOXIDE .
  • Record ID : 1981-0162
  • Languages: English
  • Publication date: 1980/05
  • Source: Source: J. Food Sci.
    vol. 45; n. 3; 645-647; 651; 8 tabl.; ref.
  • Document available for consultation in the library of the IIR headquarters only.

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