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STORAGE LIFE OF MECHANICALLY DEBONED TURKEY MEAT.

[In Polish. / En polonais.]

Author(s) : MROCZEK J.

Type of article: Article

Summary

STUDIES TO DETERMINE THE INFLUENCE OF STORAGE CONDITIONS ON THE STORAGE LIFE OF MECHANICALLY DEBONED TURKEY MEAT CHILLED AT 277 TO 279 K (4 TO 6 DEG C) AND THEN FROZEN STORED AT 255 TO 253 K (-18 TO -20 DEG C) AFTER THE EXTRACTION OF FATS. THE FATTY ACID NUMBER, PEROXIDE NUMBER, TBA INDEX AND AMINE NITROGEN CONTENT WERE DETERMINED. CHILLED TURKEY MEAT WILL KEEP SATISFACTORILY FOR3 DAYS, BUT AFTER 5 DAYS QUALITY FALLS OFF. FROZEN STORAGE MUST NOT EXCEED A DURATION OF 30 DAYS.

Details

  • Original title: [In Polish. / En polonais.]
  • Record ID : 1982-1996
  • Languages: Polish
  • Source: Med. weter. - vol. 37 - n. 10
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

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