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SENSORY EVALUATION OF LAMB AFTER GROWTH OF YEASTS AT 268 K (-5 DEG C).

Author(s) : WINGER R. J., LOWRY P. D.

Type of article: Article

Summary

CRYPTOCOCCUS LAURENTII VAR LAURENTII WAS INOCULATED AT VARIOUS DENSITIES ONTO LAMB LOINS, WHICH WERE THEN FROZEN AND STORED AT 268 K (-5 DEG C) FOR 10 WEEKS. DURING STORAGE, YEAST NUMBERS INCREASED BY TWO LOG CYCLES. LOIN SAMPLES THAT INCLUDED YEAST-BEARING SURFACES WERE PREPARED FOR EVALUATION BY A TRAINED TASTE PANEL. NO FOREIGN FLAVORS ASSOCIATED WITH HIGH YEAST NUMBERS COULD BE DISCRIMINATED BY THE PANEL.

Details

  • Original title: SENSORY EVALUATION OF LAMB AFTER GROWTH OF YEASTS AT 268 K (-5 DEG C).
  • Record ID : 1984-1916
  • Languages: English
  • Publication date: 1983
  • Source: Source: J. Food Sci.
    vol. 48; n. 6; 1983.11-12; 1883; 1885; 1 tabl.; 4 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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