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SHELF LIFE OF POULTRY PARTS IN DEPENDENCE OF TIME OF PREPARATION.

Author(s) : RISTIC M.

Type of article: Book chapter

Summary

ONE HALF OF 1,600 CARCASSES WAS COOLED IN WATER, THE OTHER ONE IN AIR. AFTER 1-8 DAYS THE CARCASSES WERE CUT AND FROZEN AT 258 AND 252 K (-15 AND -21 DEG C) UP TO 20 MONTHS. THE CHILLING WITH WATER RESULTED IN MORE FAVOURABLE VALUES IN THE SENSORIC EVALUATION IN THE LEG MUSCLES, WHICH COULD BE STORED FOR 12 MONTHS. WATER CHILLING AND FREEZING AT 258 K EXHIBITED A BETTER TASTE IN THE BREAST MUSCLES. COLD STORAGE AT 3 AND 6 DAYS SHOWED THE BEST TASTE IN THE UNFROZEN MATERIAL. BREAST MUSCLES COULD BE STORED FOR 16 MONTHS.

Details

  • Original title: SHELF LIFE OF POULTRY PARTS IN DEPENDENCE OF TIME OF PREPARATION.
  • Record ID : 1985-1573
  • Languages: English
  • Source: In: Therm. Process. Qual. Foods, Elsevier - 647-652; 3 tabl.; 5 ref.
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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