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QUALITY CHANGES IN HAMBURGER MEAT DURING FROZEN STORAGE.

Author(s) : CHEN H., SINGH R. P., REID D. S.

Type of article: Article, IJR article

Summary

HAMBURGER PATTIES (FAT CONTENT 13.05%) WERE STORED AT 268, 263, 258, 255 AND 251 K (-5, -10, -15, -18 AND -22 DEG C) AND ONE SQUARE WAVE VARIABLE (CYCLICAL) TEMPERATURE TREATMENT FOR UP TO 7 MONTHS. THREE QUALITY ATTRIBUTES, NAMELY, EXTENT OF LIPID AUTOXIDATION, DISCOLOURATION, AND DECREASE IN WATER-HOLDING CAPACITY, WERE EVALUATED PERIODICALLY. IN ADDITION, I-POINT TIME-TEMPERATURE INDICATORS (TYPE 2220) WERE ATTACHED TO THE MEAT PACKAGES AND THE RESPONSES OF THE INDICATORS WERE RECORDED. THE INVESTIGATION REVEALS THAT ALL 3 QUALITY ATTRIBUTES ARE STRONGLY TIME-TEMPERATURE DEPENDENT. CORRELATIONS OBTAINED SHOW THE USEFULNESS OF THESE INDICATORS IN THE FOOD DISTRIBUTION CHAIN.

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Pages: 88-94

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Details

  • Original title: QUALITY CHANGES IN HAMBURGER MEAT DURING FROZEN STORAGE.
  • Record ID : 1989-1894
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 12 - n. 2
  • Publication date: 1989

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