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STORAGE LIFE AND EATING-RELATED QUALITY OF NEW ZEALAND FROZEN LAMB: A COMPENDIUM OF IRREPRESSIBLE LONGEVITY.

Author(s) : WINGER R. J.

Type of article: Book chapter

Summary

THE QUALITY OF LAMB, TREATED WITH THE ELECTRICAL STIMULATION PROCEDURE, PROCESSED TO INTERNATIONAL HYGIENE REQUIREMENTS AND WRAPPED IN PLASTIC, IS ESSENTIALLY UNCHANGED FOR AT LEAST 2 YEARS AT 263 K (-10 DEG C). BUT THE STORAGE LIFE IS DETERMINED BY MANY OTHER FACTORS. ONE DAY CHILLED STORAGE PRIOR TO FREEZING REDUCES FROZEN STORAGE LIFE BY ABOUT 25%. ANIMAL TO ANIMAL VARIABILITY CAN RESULT IN DIFFERENCES AS GREAT AS 50%. YEASTS WHICH CAN GROW AT 268 K (-5 DEG C) CAUSE NO ORGANOLEPTIC CHANGE. THERE IS, HOWEVER, ABSOLUTELY NO MICROBIAL GROWTH ON MEAT AT TEMPERATURES BELOW 265 K (-8 DEG C).

Details

  • Original title: STORAGE LIFE AND EATING-RELATED QUALITY OF NEW ZEALAND FROZEN LAMB: A COMPENDIUM OF IRREPRESSIBLE LONGEVITY.
  • Record ID : 1985-1563
  • Languages: English
  • Source: In: Therm. Process. Qual. Foods, Elsevier - 541-552; 2 fig.; 1 tabl.; 28 ref.
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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