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QUALIY PARAMETERS AND SHELF LIFE OF GAME MEAT DURING FROZEN STORAGE
This study examined the effect of the duration of frozen storage at –20°C on the game meat quality parameters, namely the pH, colour, thawing and cooking losses. The oxidative stability of game meat was evaluated by the production of thiobarbituric acid reactive substances (TBARS)....
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| Main Authors: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
PAGEPress Publications
2011-01-01
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| Colecção: | Italian Journal of Food Safety |
| Assuntos: | |
| Acesso em linha: | http://www.pagepressjournals.org/index.php/ijfs/article/view/860 |
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