Cryoprotectants for frozen red meats

Meat Science

Volumn 50, Issue 3, 1998, Pages 365-371

  Tomaniak, A ^a   Tyszkiewicz, I ^a   Komosa, J ^a  

^a Instytut Przemysłu Miesnego i Tłuszczowego Warsaw   (Poland)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0032219437     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(98)00043-6     Document Type: Article

References (7)

1. Harrison, S. K. and Bernhard, R. A. (1984) Time-intensity sensory characteristics of saccharin, xylitol and galactose and their effect on the sweetness of lactose. Journal of Food Science 49, 780-793.
2. Ketelsen, S. M., Keay, C. L. and Wiet, S. G. (1993) Time-intensity parameters of selected carbohydrate and high potency sweeteners. Journal of Food Science 58(6), 1418-1421.
3. MacDonald, A. and Lanier, T. (1991) Carbohydrates as cryoprotectants for meats and surimi. Food Technology 45, 150-155.
4. Miller, A. J., Ackerman, S. A. and Palumbo, S. A. (1980) Effect of frozen storage on functionality of meat for processing. Journal of Food Science 45, 1466-1468.
5. Ott, D. B., Edwards, C. L. and Palmar, S. J. (1991) Perceived taste intensity and duration of nutritive and non-nutritive sweeteners in water using time-intensity (T-I) evaluations. Journal of Food Science 56(2), 535-542.
6. Tomaniak, A. (1995/96) Krioprotektanty w mrozonym miȩsie. Artykuł przegla̧dowy. Roczniki Instytutu Przemysłu Miȩsnego i Tłuszczowego, 32/33, 135-144.
7. Uijttenboogaart, T.G., Trziszka, T.L. and Schreurs, F.J.G. (1993) Cryoprotectant effects during short-time frozen storage of chicken myofibrillar protein isolates. Journal of Food Science 58(2), 274-277.