EFFECT OF FREEZING TEMPERATURE ON WEIGHT-LOSS AND QUALITY CHARACTERISTICS OF BEEF-LIVER, KIDNEY, HEART, AND TONGUE Academic Article

abstract

• Temperature at which variety meats were frozen (126C, 34C, 18C, 8C) had little effect on weight loss, color, appearance, odor or tenderness of beef liver, kidney, heart and tongue, before, during or after thawing and retail display. Freezing of variety meats at 34C, as opposed to 126C: (a) appeared to minimize weight losses associated with thawing, retail display and/or application of pressure; (b) did not materially affect color of meat surfaces during retail display; (c) might improve overall appearance enough to increase retail caselife; and (d) did not affect offodor incidence or tenderness of variety meats. Copyright 1983, Wiley Blackwell. All rights reserved

authors

• Savell, Jeffrey

published proceedings

• JOURNAL OF FOOD SCIENCE

author list (cited authors)

• SMITH, G. C., PURSER, D. E., SAVELL, J. W., STIFFLER, D. M., & DUTSON, T. R.

citation count

• 4

complete list of authors

• SMITH, GC||PURSER, DE||SAVELL, JW||STIFFLER, DM||DUTSON, TR

publication date

• November 1983

publisher

• Wiley  Publisher

published in

• JOURNAL OF FOOD SCIENCE  Journal

Digital Object Identifier (DOI)

• 10.1111/j.1365-2621.1983.tb05070.x

start page

• 1726

end page

• &

volume

• 48

issue

• 6

URL

• http://dx.doi.org/10.1111/j.1365-2621.1983.tb05070.x