THE EFFECT OF PRECOOKING AND THAWING METHODS ON THE QUALITY OF FROZEN MEAT PRODUCTS.

BEKE G.; SEBOK A.

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THE EFFECT OF PRECOOKING AND THAWING METHODS ON THE QUALITY OF FROZEN MEAT PRODUCTS.

Author(s) : BEKE G., SEBOK A.

Summary

FOR PRECOOKED FROZEN BEEF RUMP-STEAK, THE ORGANOLEPTIC PROPERTIES UNDERWENT MINOR DETERIORATION, BUT AFTER 3 MONTH STORAGE AT 255 K (-18 DEG C) DETERIORATION IS SIGNIFICANT. THE SAMPLE PRECOOKED BY MICROWAVES AND THAWED IN OIL PRESENTED THE BETTER SENSORY PROPERTIES. FOR PORK CHOPS AND MIXED BEEF AND PORK MINCED MEAT, THE QUALITY OF THE SAMPLES THAWED IN OIL WAS THE BEST. THE QUALITY OF SAMPLES DID NOT DETERIORATE DURING STORAGE.

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Pages: 252-257

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Details

Original title: THE EFFECT OF PRECOOKING AND THAWING METHODS ON THE QUALITY OF FROZEN MEAT PRODUCTS.
Record ID : 1988-1091
Languages: English
Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
Publication date: 1987/08/24
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Food quality and safety. Microbiology;
Meat and meat products
Keywords: Thawing; Mince; Meat; Beef; Organoleptic property; Pork; Cooking; Freezing