UID:
edoccha_9960073707202883
Umfang:
1 online resource (393 pages)
ISBN:
1-4832-9075-1
Serie:
Developments in Food Science
Inhalt:
This book provides a comprehensive summary of the published research related to freezing of meat and poultry products. Among the aspects dealt with are: freezing rate, frozen storage temperature, frozen storage time, temperature fluctuations, thawing and packaging, and their influence on microbiology, storage life indicators, palatability, texture, histology, cooking properties, weight losses and chemical constitutents of red meat and poultry products.The information is presented in an easy-to-use tabular form. Summaries of individual research reports and papers are divided into fourteen main
Anmerkung:
Front Cover; Meat Freezing: A Source Book; Copyright Page; Foreword; Table of Contents; Section 1. Fresh versus Frozen Meat; Section 2. Effects of Freezing Rates, Temperatures, Systems; Section 3. Effects of Frozen Storage Temperature; Section 4. Effects of Frozen Storage Time; Section 5. Combined Effects of Freezing Rate and Frozen Storage Temperature; Section 6. Combined Effects of Freezing Rate and Frozen Storage Time; Section 7. Combined Effects of Frozen Storage Temperatures and Times; Section 8. Combined Effects of Freezing Rate, Frozen Storage Temperature and Frozen Storage Time
,
Section 9. Temperature Fluctuations, Temperature Abuse, Freeze-Thaw Cycling; Section 10. Thawing Methods; Section 11. Frozen versus Thawed Meat, Thawed Meat in Combination with Other Factors; Section 12. Effects of Packaging; Section 13. Combined Effects of Packaging with Frozen Storage Temperature or Frozen Storage Time; Section 14. Miscellaneous; Subject Index
,
English
Weitere Ausg.:
ISBN 1-322-25685-3
Weitere Ausg.:
ISBN 0-444-87463-1
Sprache:
Englisch
