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TECHNOLOGICAL PROPERTIES OF FROZEN AND REFROZEN MEAT.

Author(s) : GUMPEN S. A., FRETHEIM K.

Summary

MEAT WAS CUT, MIXED AND PACKED FOR SAUSAGE-MAKING. SIX LOTS WERE FROZEN TO 253 K (-20 DEG C). THREE LOTS WERE THAWED ON THE FOLLOWING DAY, THEN REFROZEN TO 253 K. AFTER THREE MONTH STORAGE ALL SAMPLES WERE THAWED AT 277 K (4 DEG C). THE SAUSAGES MADE WITH MEAT STORED THREE MONTHS AFTER REFREEZING ARE LESS JUICY THAN THOSE MADE WITH CONVENTIONALLY FROZEN MEAT. REFROZEN MEAT HAS HIGHER PEROXIDE AND RTBA INDICES THAN FROZEN MEAT.

Details

  • Original title: TECHNOLOGICAL PROPERTIES OF FROZEN AND REFROZEN MEAT.
  • Record ID : 1983-1843
  • Languages: English
  • Publication date: 1981/08/24
  • Source: Source: Proc. 27th eur. Meet. Meat Res. Work., Vienna
    vol. 1; C:15; 260-262; 5 tabl.; 4 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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