Effect of natural fat in the chemical composition and physicochemical properties of horsemeat frozen by different methods
2000
Kondratowicz, J. | Podlejska, Z. (Uniwersytet Warminsko-Mazurski, Olsztyn (Poland). Katedra Oceny i Wykorzstania Surowcow Zwierzecych)
Fat-injected horsemeat was characterized by a higher dry matter content, a little lower content of crude protein and crude ash, and a considerably higher fat level compared with horsemeat not subjected to this treatment. The freezing methods applied and kind of meat did not influence meat acidity after thawing in any significant way. It was found that enriched meat showed brighter colour and better waterholding capacity than control
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书目信息
页码
pp. 187-195
其它主题
Proteine brute; Metodos; Congelation; Capacidad de retencion de agua; Inyeccion; Propiedades fisicoquimicas; Composicion aproximada; Metodos estadisticos; Methode statistique; Capacite de retention d'eau; Propriete physicochimique; Congelacion; Teneur en matiere seche
语言
抛光
注释
Summaries (En, Pl)
2 tables; 10 ref.
翻译的标题
Wplyw dodatku tluszczu naturalnego na sklad chemiczny i wlasciwosci fizykochemiczne miesa konskiego zamrozonego roznymi metodami
类型
Summary; Conference
粮农组织大会
7. Scientific-Promotion Conference: Better Food, Olsztyn (Poland), 27 Jun 2000
2003-08-15
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