Name:
RP-432 -- Effect of Freezing and Frozen Storage on Raw and Further Processed Turkey Products PDF
Published Date:
1990
Status:
Active
Publisher:
ASHRAE
Effects of delay in freezing to -18 C for 72, 96 or 120 hr after packaging, storage temperature (-18, -9.4, -6.7 C), and storage duration up to 12 mo, on the development of rancidity in raw turkey meat were studied. Sensory flavor evaluation was performed. Analytical tests including TBA number, mono- and total carbonyl concentration, and fluorescent compound determinations were made on both raw and cooked meat. Fatty acid composition, free fatty acids and tocopherol were determined in raw product.
| File Size : | 1 file , 5.3 MB |
| Note : | This product is unavailable in Russia, Belarus |
| Number of Pages : | 315 |
| Product Code(s) : | D-RP-432 |
| Published : | 1990 |
