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THE INFLUENCE OF CHILLING, FREEZING AND FROZEN STORAGE ON POULTRY MEAT MAINTENANCE.

Author(s) : PETRAK T. T.

Type of article: Book chapter

Summary

MAINTENANCE OF POULTRY MEAT SELECTED AS CARCASS, BREASTS, BREAST FILLET, LEGS, AND WINGS, UNPACKED AND PACKED IN FOODTAINERS (FIZZINES POLYSTYRENE) AND STRETCH-WRAPPED IN PVC WRAPPER, EVALUATED IN ICED WATER CHILLING CONDITIONS, DRY CHILLING AND A COMBINATION OF THESE TWO METHODS. CUT-UP PIECES AND CARCASSE SHOWED A SHORTER MAINTENANCE PERIOD PACKED IN FOODTAINERS WITH PVC FOIL AT 277 AND 281 K (4 AND 8 DEG C). THESE RESULTS WERE THE OPPOSITE OF THOSE FOR FROZEN POULTRY CARCASSES AND CUT-UP PIECES. HISTOMORPHOLOGICAL INVESTIGATION SHOWED THAT WHITE MEAT IS MORE PRONE TO DESTRUCTION WHEN FROZEN THAN DARK MEAT.

Details

  • Original title: THE INFLUENCE OF CHILLING, FREEZING AND FROZEN STORAGE ON POULTRY MEAT MAINTENANCE.
  • Record ID : 1985-1126
  • Languages: English
  • Source: In: Therm. Process. Qual. Foods, Elsevier - 765-776; 3 tabl.; 6 phot.; 8 ref.
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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