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CHEMICAL, PALATABILITY AND COOKING CHARACTERISTICS OF NORMAL AND LOW QUALITY PORK LOINS AS AFFECTED BY FREEZER STORAGE

✍ Scribed by JAMES D. KEMP; RICHARD E. MONTGOMERY; J.D. FOX

Book ID
118700515
Publisher
Institute of Food Technologists
Year
1976
Tongue
English
Weight
288 KB
Volume
41
Category
Article
ISSN
0022-1147

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✍ Carballo, José; Fernández, Paloma; Barreto, Giovana; Solas, Maria T; Colmenero, 📂 Article 📅 1996 🏛 John Wiley and Sons 🌐 English ⚖ 805 KB

A study was made of the effect that final internal processing temperature (63, 70 and 78°C) and chilling storage (2°C) exerted on the characteristics (cooking loss, purge loss, colour, Instron texture profile analysis) of high-fat (242 g kg-') and low-fat (100 g kg-') bologna sausage. High-fat sausa