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Effect of freeze storage on the volatiles of butter

✍ Scribed by Abdel-Mageed, Magda A. ;Fadel, Hoda H. M.

Publisher
John Wiley and Sons
Year
1995
Tongue
English
Weight
359 KB
Volume
39
Category
Article
ISSN
0027-769X

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The flavour of cooked meat and the acceptability of frozen meat, especially those of lamb meat, are affected to a great extent by methods of cooking such as boiling or roasting. These methods of cooking degrade meat protein as an activity of proteolytic enzymes during storage. Amino acids contents,