The meaning of "fresh" in fresh pork.

Untersuchungen zum Begriff "Frisch" bei frischem Schweinefleich.

Author(s) : PICHNER R., RÖDEL W., FREUDENREICH P., GAREIS M.

Type of article: Article

Summary

The results showed that suitable parameters for describing freshness are: surface bacterial count, the K value, the surface colour, surface pH and redox potential.

Details

  • Original title: Untersuchungen zum Begriff "Frisch" bei frischem Schweinefleich.
  • Record ID : 1999-0279
  • Languages: German
  • Source: Mitt.bl. Fleischforsch. Kulmb. - vol. 36 - n. 138
  • Publication date: 1997/12
  • Document available for consultation in the library of the IIR headquarters only.

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