WEIGHT-LOSS AND QUALITY CHARACTERISTICS OF FROZEN VERSUS CHILLED BEEF LIVERS AND HEARTS Academic Article

abstract

• For beef livers or hearts that will be displayed at retail following a 1516 day transportdistributionstorage period, the best method for assuring acceptable appearance is to vacuum package these variety meats immediately following their removal from the animal. If protection from weight loss, offodor incidence and excessive microbial growth during storage is the goal of the protection system and if product will not be displayed at termination of storage, freezing of hearts or livers at 0 hr postmortem is slightly more effective than vacuum packaging for hearts and decidedly more effective than vacuum packaging or polyvinyl chloride film wrapping for livers. Copyright 1983, Wiley Blackwell. All rights reserved

authors

• Savell, Jeffrey

published proceedings

• JOURNAL OF FOOD SCIENCE

author list (cited authors)

• SMITH, G. C., SAVELL, J. W., STIFFLER, D. M., JOHNSON, D. D., & VANDERZANT, C.

citation count

• 6

complete list of authors

• SMITH, GC||SAVELL, JW||STIFFLER, DM||JOHNSON, DD||VANDERZANT, C

publication date

• November 1983

publisher

• Wiley  Publisher

published in

• JOURNAL OF FOOD SCIENCE  Journal

Digital Object Identifier (DOI)

• 10.1111/j.1365-2621.1983.tb05071.x

start page

• 1728

end page

• &

volume

• 48

issue

• 6

URL

• http://dx.doi.org/10.1111/j.1365-2621.1983.tb05071.x