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
Links
See the source
Indexing
-
Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Mince; Microbiology; Meat; Organoleptic property; Pork; Cooking; Freezing; Storage life
-
THE EFFECT OF PRECOOKING AND THAWING METHODS ON...
- Author(s) : BEKE G., SEBOK A.
- Date : 1987/08/24
- Languages : English
- Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
- Formats : PDF
View record
-
SENSORY ANALYSIS OF WARMED-OVER FLAVOUR IN MEAT.
- Author(s) : LOVE J.
- Date : 1988
- Languages : English
- Source: J. Food Technol. - vol. 42 - n. 6
View record
-
Vacuum-packaged precooked pork from hogs fed su...
- Author(s) : CANNON J. E., MORGAN J. B., SCHMIDT G. R., DELMORE R. J., SOFOS J. N., SMITH G. C., WILLIAMS S. N.
- Date : 1995/11
- Languages : English
- Source: Ital. J. Food Sci. - vol. 60 - n. 6
View record
-
RESTRUCTURED BEEF.
- Author(s) : BREIDENSTEIN B.
- Date : 1982
- Languages : English
- Source: Meat Process., int. Ed. - vol. 5 - n. 2
View record
-
LOW TEMPERATURE ROASTING OF THAWED OR FROZEN PO...
- Author(s) : JONES H. E. Jr
- Date : 1980/03
- Languages : English
View record