Analysis of the changes in the quality of the horsemeat frozen by means of liquid carbon dioxide and the ventilation method during 3-month cold storage
2000
Kondratowicz, J. | Sobina, I. | Domanska, P. (University of Warmia and Mazury, Olsztyn (Poland). Chair of Evaluation and Utilization of Animal Raw Material)
The results of the studies in the form of numerical values characterizing the chemical composition of horsemeat, show that the dry matter content was higher in meat frozen in liquid carbon dioxide than by means of the ventilation method. As the time of cold storage was extended to 3 month, the dry matter content increased. After two weeks of cold storage, horsemeat frozen using liquid carbon dioxide was characterized by a lower pH, brighter colour and similar water-holding capacity, compared with horsemeat frozen employing the ventilation method. The brighter colour of horsemeat frozen applying a cryogenic method was of special importance due to the fact that such raw material is of a higher consumer and export value
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