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Details van artikel 4 van 18 gevonden artikelen
| Titel: |
Comparison of storage time-temperature effects on sensory and hedonic attributes of frozen and deep-frozen chickens |
| Auteur: |
Frijters, J. E. R. Beumer-Stoffer, S. C. C. |
| Verschenen in: |
British poultry science |
| Paginering: | Jaargang 19 (1978) nr. 2 pagina's 225-232 |
| Jaar: |
1978-03 |
| Inhoud: |
1. Broilers were stored at -12±1°G and -18±1°C for nine periods of up to 24 and 36 months respectively and compared with birds stored at -43 ± 2°C. 2. There were negligible differences in preference between the experimental and reference grilled breast meats. 3. Odour preference differences for thawed, uncooked birds were significant after 1 month of storage at - 12 °C and after 9 months at - 18 °G. 4. In comparison with the reference birds the redness of frozen and thawed birds decreased more regularly during storage at - 12°C than at -18 °C. 5. Packaging the birds in Cryovac instead of in polythene resulted, in the raw birds, in a greater difference in surface redness. This redness decreased more rapidly during storage than that of birds packaged in polythene. |
| Uitgever: |
Taylor & Francis |
| Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
Details van artikel 4 van 18 gevonden artikelen
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