Comparison of storage time‐temperature effects on sensory and hedonic attributes of frozen and deep‐frozen chickens

Autor:	S. C. C. Beumer‐Stoffer, J. E. R. Frijters
Rok vydání:	1978
Předmět:	medicine.medical_specialty Animal science medicine Animal Science and Zoology General Medicine Biology Deep frozen Food Science Surgery
Zdroj:	British Poultry Science. 19:225-232
ISSN:	1466-1799 0007-1668
Popis:	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.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::7c97a3d3997d47bffbf9efcf86b08826 https://doi.org/10.1080/00071667808416468 Zobrazit plný text záznamu