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VARIATION OF MEAT QUALITY TRAITS DURING STORAGE AT LOW TEMPERATURES (FROZEN AND CHILLED).

Author(s) : VADA M.

Summary

GROUND MEAT WITH AND WITHOUT THE ADDITION OF 5% NACL AND 5-20% WATER WAS FROZEN AND STORED FOR 20 WEEKS AT 253 K (-20 C). PERIODICALLY THE COOKING LOSS WAS DETERMINED IN SAMPLES FROZEN WITH SALT AND ALSO IN SAMPLES FROZEN UNSALTED AND THEN ADJUSTED WITH SALT AND ADDED WATER TO THE SAME COMPOSITION AS THE OTHERS. IT WAS CLEARLY SHOWN THAT COOKING LOSS WAS ALWAYS LOWER WITH SAMPLES FROZEN UNSALTED BUT THE LOSS INCREASED WITH THE AMOUNT OF ADDED WATER. THERE WAS NO DIRECT REALTIONSHIP BETWEEN COOKING LOSS AND DURATION OF FREEZING. SIGNIFICANT VARIATION OF QUALITY TRAITS (TEXTURE, ODOUR, FLAVOUR) DURING STORAGEAT LOW TEMPERATURES CAN BE OBSERVED WITH OTHER PRODUCTS -FROZEN COOKED SAUSAGES AND VACUUM PACKED SLICED PRODUCTS STORED AT 278-280 K (5-7 C). SUCH VARIATION IN QUALITY TRAITS MAKES IT DIFFICULT TO ESTABLISH THE SHELF LIFE OF MEAT PRODUCTS AND CONVENIENCE FOODS STORED AT LOW TEMPERATURES.

Details

  • Original title: VARIATION OF MEAT QUALITY TRAITS DURING STORAGE AT LOW TEMPERATURES (FROZEN AND CHILLED).
  • Record ID : 1981-0153
  • Languages: English
  • Publication date: 1979/08/27
  • Source: Source: Proc. 25th eur. Meet. Meat Res. Work., Budapest
    vol. 2; n. 7-8; 605-610; 4 fig.; 3 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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