ShareTHAWING OF LAMB LOIN CHOPS IN AIR AND CARBON DIOXIDE. EFFECT ON COLOUR AND DRIP.
Author(s) : MOORE V. J.
Type of article: Article
Summary
RESULTS OF SENSORY ANALYSES OF LAMB SAMPLES EITHER FRESH OR STORED FOR SEVERAL WEEKS AT 271.5 OR 253 K (-1.5 OR -20 DEG C) AND THEN THAWED. EVALUATION OF THE EFFECTS OF FREEZING, COLD STORAGE AND THAWING CONDITIONS ON COLOUR STABILITY AND MEAT DRIP. (Bibliogr. int. CDIUPA, FR., 90-260752.
Details
- Original title: THAWING OF LAMB LOIN CHOPS IN AIR AND CARBON DIOXIDE. EFFECT ON COLOUR AND DRIP.
- Record ID : 1991-0241
- Languages: English
- Source: Meat Sci. - vol. 28 - n. 1
- Publication date: 1990
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Thawing; Lamb; Meat; Air; Organoleptic property; Sheep; Freezing; CO2
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