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QUALITY CHARACTERISTICS OF FROZEN BEEF AS A FUNCTION OF FREEZING TEMPERATURE. 2.

[In Hungarian. / En hongrois.]

Author(s) : KRISTON A., KONCZ K.

Type of article: Article

Summary

THE CHANGE OF COLOUR AND SENSORY QUALITIES OF BEEF FROZEN AT DIFFERENT TEMPERATURES AND STORED AT 253 K (-20 DEG C) WERE INVESTIGATED. HOLSTEIN FRIZ BEEF WAS FOUND TO HAVE A DARKER COLOUR, STRONGER FIBRE AND DRIER CHARACTER THAN THAT OF THE HUNGARIAN SPECKLED BUT TOLERATED FREEZING AND 3 MONTHS FROZEN STORAGE. AS REGARDS COLOUR AND SENSORY QUALITY THE SAMPLE FROZEN AT 195 K (-78 DEG C) WAS THE BEST, BUT THE OTHER 2 SAMPLES WERE ALSO SATISFACTORY. AFTER 3 MONTHS FROZEN STORAGE NO SIGNIFICANTCHANGE WAS OBSERVED.

Details

  • Original title: [In Hungarian. / En hongrois.]
  • Record ID : 1988-0189
  • Languages: Hungarian
  • Source: Hütöipar - vol. 33 - n. 2
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

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