Can deep freezing maintain the quality of two different Iberian pork products over a long storage period?
To assess whether prolonged frozen storage preserves the properties of two deep-frozen Iberian pork products (sirloin and ‘picadillo’), the technological, microbiological, and sensory characteristics of both products (n = 32) were evaluated at zero time in the fresh product, and after 12, 18 and 24 ...
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| Autori principali: | , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Taylor & Francis Group
2025-12-01
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| Serie: | Italian Journal of Animal Science |
| Soggetti: | |
| Accesso online: | http://dx.doi.org/10.1080/1828051X.2025.2451179 |
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