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Effect of storing lamb at temporary deep freezing on fatty acid profile

100%

Junkuszew A., Gruszecki T. M.

Annals of Animal Science. Supplement

2005

nr 2

Effect of deep-freeze storage time and thawing method on intramuscular lipids oxidation and sensory quality of pork loin

84%

Chwastowska-Siwiecka I., Kondratowicz J.

Polish Journal of Veterinary Sciences

2008

tom 11

nr 2

113-117

In the present study, microwave thawing was compared with conventional thawing in atmospheric air. It was found that the quality of intramuscular lipids, reflected in the acid value, deteriorated during six-month deep-freeze storage, irrespective of the thawing method. The sensory quality of m. longissimus dorsi was related to the thawing method and the time of deep-freeze storage. The rate of changes was faster in samples thawed in the air, compared to those thawed in a microwave oven.

Technological properties of pork thawed in the atmospheric air or in the microwave oven as determined during a six-month deep-freeze storage

67%

Kondratowicz J., Chwastowska-Siwiecka I., Burczyk E.

Animal Science Papers and Reports

2008

tom 26

nr 3

The study aimed at determining the effect of the deep-freeze storage time (two weeks, three months and six months) and thawing method on weight loss and the physicochemical properties of pork. Thawing in a microwave oven was compared with the traditional method of thawing in the atmospheric air. After two weeks of deep-freeze storage, the weight losses in longissimus lumborum muscle samples thawed in a microwave oven were found significantly lower than those observed in samples thawed in the atmospheric air. Weight losses increased during prolonged deep-freeze storage, but after six months the differences between samples thawed in a microwave oven and In the air became less pronounced. Changes in the technological properties of pork were found related to the duration of deep-freeze storage. With no reference to thawing method, deep-freezed pork stored for two weeks was darker in colour than that stored for six months.

Ograniczanie wyników

1 Animal Science Papers and Reports

1 Annals of Animal Science. Supplement

1 Polish Journal of Veterinary Sciences

2 Chwastowska-Siwiecka I.

2 Kondratowicz J.

1 Burczyk E.

1 Gruszecki T. M.

1 Junkuszew A.

2 2008

1 2005

Wyniki wyszukiwania

Effect of storing lamb at temporary deep freezing on fatty acid profile

Effect of deep-freeze storage time and thawing method on intramuscular lipids oxidation and sensory quality of pork loin

Technological properties of pork thawed in the atmospheric air or in the microwave oven as determined during a six-month deep-freeze storage