Document Detail


Effect of deep-freeze storage time and thawing method on intramuscular lipids oxidation and sensory quality of pork loin.
MedLine Citation:
PMID:  18683539     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
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.
Authors:
I Chwastowska-Siwiecka; J Kondratowicz
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Polish journal of veterinary sciences     Volume:  11     ISSN:  1505-1773     ISO Abbreviation:  Pol J Vet Sci     Publication Date:  2008  
Date Detail:
Created Date:  2008-08-07     Completed Date:  2008-10-10     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101125473     Medline TA:  Pol J Vet Sci     Country:  Poland    
Other Details:
Languages:  eng     Pagination:  113-7     Citation Subset:  IM    
Affiliation:
Department of Commodity Science of Animal Raw Materials, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland. iwona.chwastowska@uwm.edu.pl
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MeSH Terms
Descriptor/Qualifier:
Animals
Female
Food Handling / methods*
Food Preservation / methods*
Freezing
Humans
Lipid Peroxidation*
Male
Meat / standards*
Microwaves
Oxidation-Reduction
Quality Control
Swine
Taste
Time Factors

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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