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TTT-STUDIES OF DIFFERENT RETAIL PACKED PORK PRODUCTS.

Author(s) : BECH-JACOBSEN K., BÖGH-SÖRENSEN L.

Type of article: Book chapter

Summary

FOUR RETAIL PACKED FROZEN PORK PRODUCTS (PORK CHOPS, VIENNA SAUSAGES, PORK SAUSAGES AND GROUND VEAL AND PORK) WERE STORED AT 233, 243, 249, 255 AND 261 K (-40, -30, -24, -18 AND -12 DEG C). PRELIMINARY RESULTS INDICATE THAT FOR THREE OF THE PRODUCTS THE QUALITY LOSS FOLLOWED STRAIGHT LINES AT THE COLDEST STORAGE TEMPERATURES AND NONLINEAR CURVES AT THE WARMEST TEMPERATURES ; FOR GROUND VEAL AND PORK, THE QUALITY LOSS FOLLOWED CUBIC CURVES AT ALL TEMPERATURES. THESE PRODUCTS WERE PLACED IN DIFFERENT STORAGE FACILITIES AND TEMPERATURES, IN ORDER TO FIND A CONNECTION BETWEEN THE QUALITY LOSS ACTUALLY FOUND IN SENSORY EVALUATIONS AND THE SHELF LIFE LOSS CALCULATED ON BASIS OF THE RESULTS FROM THE TTT-STUDIES. PRELIMINARY RESULTS INDICATE THAT THE ACTUAL QUALITY LOSS MAY BE A LITTLE GREATER THAN THE QUALITY LOSS CALCULATED.

Details

  • Original title: TTT-STUDIES OF DIFFERENT RETAIL PACKED PORK PRODUCTS.
  • Record ID : 1985-1566
  • Languages: English
  • Source: In: Therm. Process. Qual. Foods, Elsevier - 716-720; 2 fig.; 2 tabl.; 2 ref.
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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