Studies on improvement of quality and stability of packed refrigerated meat products
2009
Cwiertniewski, K. | Polak, E. | Markowska, J. | Egierski, K.,Instytut Biotechnologii Przemyslu Rolno-Spozywczego, Warszawa (Poland). Oddzial Chlodnictwa i Jakosci Zywnosci, Lodz
The aim of this study was to extend the life of pork-beef chops by adding the antioxidant preparation Phytrox RA P6, comprising of 6 percent rosemary extract. Content of water, salt, fat were determined in ready-made chops. During the cold storage there were changes of water content, pH, extracted fat parameters determined as well. Moreover, organoleptic and microbiological examinations were made. Strong impact of appliance of Phytrox Rosemary P6 RA on the product quality was affirmed, especially the impact on flavour and smell index was noted. Microbiological tests also confirmed the beneficial impact on the overall mesophilic aerobes number reduction and the decrease in mould. Experiments confirmed the ability of chops storage in modified atmosphere, that was 30 percent CO2 + 70 percent N2, up to 21 days were also noticed during cold storage
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