Effects of Deep Freezing Temperature for Long-term Storage on Quality Characteristics and Freshness of Lamb Meat

This study investigated the effects of deep freezing and storage temperature (–50°C, –60°C, and –80°C) on the quality and freshness of lamb. To compare the qualities of deep frozen and stored lamb, fresh control and normal freezing conditions (–18°C) were adopted. As quality and freshness parameters...

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Bibliographic Details
Published in:Korean J Food Sci Anim Resour
Main Authors: Choi, Mi-Jung, Abduzukhurov, Tolibovich, Park, Dong Hyeon, Kim, Eun Jeong, Hong, Geun-Pyo
Format: Artigo
Language:Inglês
Published: Korean Society for Food Science of Animal Resources 2018
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Article
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC6238029/
https://ncbi.nlm.nih.gov/pubmed/30479503
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2018.e28
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