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    
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.
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    
Department of Commodity Science of Animal Raw Materials, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland.
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MeSH Terms
Food Handling / methods*
Food Preservation / methods*
Lipid Peroxidation*
Meat / standards*
Quality Control
Time Factors

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