WEIGHT LOSS AND QUALITY CHARACTERISTICS OF FROZEN VERSUS CHILLED BEEF LIVERS AND HEARTS.

Type of article: Article

Summary

FOR BEEF LIVERS OR HEARTS THAT WILL BE DISPLAYED FOLLOWING A 15-16 DAY TRANSPORT-DISTRIBUTION-STORAGE PERIOD, THE BEST METHOD FOR ASSURING ACCEPTABLE APPEARANCE IS TO VACUUM PACKAGE THESE MEATS IMMEDIATELY FOLLOWING THEIR REMOVAL FROM THE ANIMAL. IF PROTECTION FROM WEIGHT LOSS, OFF-ODOR INCIDENCE AND EXCESSIVE MICROBIAL GROWTH DURING STORAGE IS THE GOAL OF THE PROTECTION SYSTEM AND IF PRODUCT WILL NOT BE DISPLAYED AT TERMINATION OF STORAGE, FREEZING OF HEARTS OR LIVERS AT 0 HR POST MORTEM IS SLIGHTLY MORE EFFECTIVE.

Details

Original title: WEIGHT LOSS AND QUALITY CHARACTERISTICS OF FROZEN VERSUS CHILLED BEEF LIVERS AND HEARTS.
Record ID : 1984-1912
Languages: English
Publication date: 1983
Source: Source: J. Food Sci.
vol. 48; n. 6; 1983.11-12; 1728-1730; 1734; 3 tabl.; 7 ref.
Document available for consultation in the library of the IIR headquarters only.

Indexing

Themes: Food quality and safety. Microbiology;
Packaging;
Meat and meat products
Keywords: PVC; Comparison; Microbiology; Vacuum; Meat; Chilling; Beef; Organoleptic property; Weight loss; Packaging; Freezing; Liver; Heart