ShareSHELF LIFE OF RAW AND COOKED FIBER-FORMULATED PORK NUGGETS.
Author(s) : GOETSCH S. J., CUNNINGHAM F. E., CHAMBERS E.
Type of article: Article
Summary
RESULTS OF CHEMICAL, MICROBIOLOGICAL AND SENSORIAL ANALYSIS OF SAMPLES OF RESTRUCTURED MEAT CONTAINING 5 % ALIMENTARY FIBERS (AVICEL). RAW PRODUCTS KEEP THEIR FLAVOUR DURING A 4-MONTH STORAGE AT -17,8 DEG C. COOKED PRODUCTS ARE MORE SENSIBLE TO OXIDATION AND TO FLAVOUR DETERIORATION. (Bibliogr. int. CDIUPA, FR., 91-274095.
Details
- Original title: SHELF LIFE OF RAW AND COOKED FIBER-FORMULATED PORK NUGGETS.
- Record ID : 1992-1731
- Languages: English
- Source: J. Sens. Stud. - vol. 5 - n. 4
- Publication date: 1990
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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Mince; Microbiology; Meat; Organoleptic property; Pork; Cooking; Freezing; Storage life
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