Evaluation of effectiveness of processed meat products storage at near cryoscopic temperature and in freezing conditions (model research)
1998
Szmanko, T.
The studied experimental material were pork loins in form of final products and cured semi-products, both stored at n.c.temp. (-3 degreees C) or frozen (-18 degrees C). In research two experiments were conducted. In the 1st one meat products were processed with different levels of natrium chloride (2, 3, 4 percent) and in the 2nd one three different thermal treatments of pork loins were applied, namely: roasting, scalding and microwaving. The effect of experimantal factors on the quality of evaluated meat products was assessed determining histological picture of pork loins, ultrastructure of meat tissue, electrophoretical picture of investigated proteins of crude myofibrilllar fraction and selected physicochemical and technological parameters
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