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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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| Pubblicato in: | Korean J Food Sci Anim Resour |
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| Autori principali: | , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Korean Society for Food Science of Animal Resources
2018
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| Soggetti: | |
| Accesso online: | 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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