ShareThe quality of rabbit meat. The influence of three types of storage on the evolution of microbiological, physico-chemical, and sensory properties.
Qualité de la viande de lapin. Influence de trois modes de conservation sur l'évolution des propriétés microbiologiques, physico-chimiques et sensorielles.
Author(s) : CABANES-ROIRON A., OUHAYOUN J., GILBERT S.
Type of article: Article
Summary
Disruption of the cold chain led to a degradation in hygenic quality and activates lipolysis. Freezing blocked pH and slowed hydrolysis reactions.
Details
- Original title: Qualité de la viande de lapin. Influence de trois modes de conservation sur l'évolution des propriétés microbiologiques, physico-chimiques et sensorielles.
- Record ID : 1995-3685
- Languages: French
- Source: Viandes Prod. carnés - vol. 15 - n. 6
- Publication date: 1994
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Other foodstuffs - Keywords: Microbiology; Meat; Treatment; Chilling; Organoleptic property; Ph; Rabbit; Colour; Freezing
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Conservation de la viande de lapin sous forme c...
- Author(s) : CABANES A., OUHAYOUN J., GILBERT S.
- Date : 1995
- Languages : French
- Source: Viandes Prod. carnés - vol. 16 - n. 4
View record
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RABBIT MEAT FOR MANUFACTURING. THE EFFECT OF DI...
- Author(s) : JOLLEY P. D.
- Date : 1983
- Languages : English
- Source: J. Food Technol. - vol. 18 - n. 4
View record
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EFFECTS OF FREEZING ON PHYSICAL PROPERTIES AND ...
- Author(s) : COPPINGS R. J., GODWIN S. L.
- Date : 1990/03
- Languages : English
- Source: Ital. J. Food Sci. - vol. 55 - n. 2
View record
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TECHNOLOGIE DE L'ABATTAGE DU LAPIN. 2. INFLUENC...
- Author(s) : OUHAYOUN J., DAUDIN J. D., RAYNAL H.
- Date : 1990
- Languages : French
- Source: Viandes Prod. carnés - vol. 11 - n. 2
View record
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POSTMORTEM GLYCOLYSIS OF RABBIT LONGISSIMUS DOR...
- Author(s) : HORGAN D. J., KUYPERS R.
- Date : 1985
- Languages : English
- Source: Meat Sci. - vol. 12 - n. 4
View record