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THE EFFECT OF HOT-PROCESSING, SEASONING AND VACUUM PACKAGING ON THE STORAGE STABILITY OF FROZEN PORK PATTIES.

Author(s) : CHIANG B. H., NORTON H.W., ANDERSON D. B.

Type of article: Article

Summary

THE STORAGE STABILITY OF FROZEN PORK PATTIES WAS STUDIED USING A 2 X 2 X 2 FACTORIAL DESIGN COMPARING HOT BONED VERSUS CHILLED MEAT, SEASONED VERSUS NONSEASONED, VACUUM VERSUS OXYGEN PERMEABLE PACKAGING AND THEIR INTERACTIONS. RESULTS SHOWED THAT THE EFFECT OF HOT-PROCESSING IS DEPENDENT ON THE PACKAGING METHOD AND THE PRESENCE OF SEASONING. IN GENERAL, VACUUM PACKAGING IS REQUIRED TO OPTIMISE THE ADVANTAGES OF HOT-PROCESSING IN RETARDING LIPID OXIDATION. THE INCREASED COOKING MOISTURE LOSS OF HOT-PROCESSED PRODUCT CAN BE REDUCED SIGNIFICANTLY BY THE ADDITION OF SEASONING. (INT. PACKAG. ABSTR., GB., 2, N.3, 1982/03, 143, 608.

Details

  • Original title: THE EFFECT OF HOT-PROCESSING, SEASONING AND VACUUM PACKAGING ON THE STORAGE STABILITY OF FROZEN PORK PATTIES.
  • Record ID : 1983-0163
  • Languages: English
  • Source: J. Food Process. Preserv. - vol. 5 - n. 3
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

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