ShareQUALITY CHANGES DURING FROZEN STORAGE OF SMOKED BROILERS.
Author(s) : KOBURGER J. A., JANKY D. M., OBLINGER J. L.
Type of article: Article
Summary
IN EACH OF TWO TRIALS, SMOKED BROILER CARCASSES WERE EVALUATED ORGANOLEPTICALLY AND CHEMICALLY AFTER 1, 4, 6, 9, AND 12 MONTHS OF FROZEN [255K (18 DEGC)] STORAGE. ORGANOLEPTIC SCORES, TBA VALUES, AND MICROBIOLOGICAL ANALYSIS AS WELL AS OTHER MEASURED PARAMETERS INDICATED THAT SMOKED BROILER CARCASSES CAN BE MAINTAINED FOR AT LEAST 12 MONTHS WITHOUT SERIOUS CHANGES IN PRODUCT QUALITY.
Details
- Original title: QUALITY CHANGES DURING FROZEN STORAGE OF SMOKED BROILERS.
- Record ID : 1982-1620
- Languages: English
- Source: Br. Poult. Sci. - vol. 60 - n. 11
- Publication date: 1981
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Poultry - Keywords: Poultry; Organoleptic property; Chicken; Freezing; Smoking
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- Date : 1982/04
- Languages : English
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