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THE EFFECT OF PROCESSING VARIABLES ON THE STORAGE STABILITY OF FROZEN LAMB.

Author(s) : WINGER R. J.

Summary

DEFINITIONS OF MEAT QUALITY, RANCIDITY AND FLAVOUR CHANGES OCCURRING DURING FROZEN STORAGE OF LAMB ARE GIVEN. THE PROCESSING TREATMENTS GIVEN LAMB PRIOR TO FROZEN STORAGE CAN HAVE A SIGNIFICANT INFLUENCE ON ITS STORAGE LIFE, MAINLY ELECTRICAL STIMULATION, THE LENGTH OF THE PRE-FREEZING CHILL STORAGE AND PACKAGING. ANIMAL VARIABILITY IS ALSO VERY IMPORTANT.

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Pages: 1982-1

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Details

  • Original title: THE EFFECT OF PROCESSING VARIABLES ON THE STORAGE STABILITY OF FROZEN LAMB.
  • Record ID : 1983-1828
  • Languages: English
  • Source: Refrigeration of perishable products for distant markets.
  • Publication date: 1982/01/26
  • Document available for consultation in the library of the IIR headquarters only.

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