ShareTHE EFFECTS OF DIFFERENCES IN INHERENT MUSCLE QUALITY AND FROZEN STORAGE ON THE FLAVOUR AND TEXTURE PROFILES OF PORK LOIN ROASTS.
Author(s) : JEREMIAH L. E., MURRAY A. C., GIBSON L. L.
Type of article: Article
Summary
TEXTURE AND FLAVOUR PROFILES OF LOINS FROM 118 PORK CARCASSES SHOW THAT FREEZING, STORAGE AND THAWING HAVE AN EFFECT ON MEAT TENDERNESS, THAT THEY INCREASE JUICINESS AND IMPROVE TEXTURE AND FLAVOUR. ACTION ON 3 TYPES OF MEAT WAS STUDIED: STANDARD, PALE, SOFT EXUDATIVE MEAT AND DRY, FIRM, DARK MEAT. (Bibliogr. int. CDIUPA, FR., 90-259710.
Details
- Original title: THE EFFECTS OF DIFFERENCES IN INHERENT MUSCLE QUALITY AND FROZEN STORAGE ON THE FLAVOUR AND TEXTURE PROFILES OF PORK LOIN ROASTS.
- Record ID : 1991-0237
- Languages: English
- Source: Meat Sci. - vol. 27 - n. 4
- Publication date: 1990
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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Meat; Texture; Organoleptic property; Pork; Freezing
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- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 89
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- Date : 1988
- Languages : English
- Source: J. Food Qual. - vol. 11 - n. 2
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- Date : 1989
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- Source: Meat Sci. - vol. 26 - n. 1
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- Date : 1981/06
- Languages : English
- Source: CSIRO Food Res. Q. - vol. 41 - n. 2
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- Author(s) : HUHTANEN C. N., TALLEY F. B.
- Date : 1986
- Languages : English
- Source: Journal of Food Protection - vol. 49 - n. 3
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