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THE UNKNOWN ADVANTAGES OF MEAT FREEZING.

LES AVANTAGES MECONNUS DE LA CONGELATION DE LA VIANDE.

Author(s) : VIGNERON M.

Type of article: Article

Summary

THESE ADVANTAGES ARE COMMENTED UPON, CONCLUDING THAT FREEZING MEAT MAINTAINS ITS SANITARY QUALITY (IF IT IS PROVIDED INITIALLY) AND HAS NO UNFAVOURABLE EFFECT EITHER ON ITS TENDERNESS AND ITS JUICINESS (IF IT WAS FROZEN AT THE POST RIGOR STAGE) OR ON ITS NUTRIENT VALUE ; IT MAY HAVE A TRANSIENT EFFECT ON MEAT COLOUR, WHICH TURNS BACK TO NORMAL AFTER THAWING. IF A SUITABLE PACKAGING IS USED, THERE IS PRACTICALLY NO MASS LOSS DURING STORAGE AND MEAT RANCIDITY DUE TO LIPID OXIDATION, THE LOWER AS STORAGE TEMPERATURE IS LOWER, IS PREVENTED. G.G.

Details

  • Original title: LES AVANTAGES MECONNUS DE LA CONGELATION DE LA VIANDE.
  • Record ID : 1984-1045
  • Languages: French
  • Source: Surgélation - 21-27; 1 phot.
  • Publication date: 1983/06
  • Document available for consultation in the library of the IIR headquarters only.

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