ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Freezing effects (−30°C, 90 days) on objective measures of muscle quality, bacterial growth and retail case life of thawed pale, soft, exudative, normal and dark, firm, dry pork were determined. Small but significant interactions (P lt; 0.05) did not interfere with interpretation of quality group and storage treatment effects. Frozen/thawed loin chops had slightly but significantly (P 〈 0.05) higher pH, less expressible juice, more soluble protein and darker color than fresh pork. The lag phase of bacterial growth was shorter in frozen/thawed pork, while the generation time was unaffected (P 〉 0.05). Freezing/ thawing significantly (P 〈 0.05) reduced case life due to appearance of chops but did not affect time for spoilage odors to develop.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1991.tb14599.x
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