Effect of enrobing and antioxidants on quality characteristics of precooked pork patties under chilled and frozen storage conditions

Meat Science

Volumn 66, Issue 3, 2004, Pages 733-741

  Biswas, A K ^a   Keshri, R C ^a   Bisht, G S ^a  

^a INDIAN VETERINARY RESEARCH INSTITUTE   (India)

Author keywords

Antioxidants; Enrobed patties; Lipid oxidation; Paities; Pork patties

Indexed keywords

ANTIOXIDANTS; COATING TECHNIQUES; FLAVORS; FOOD PROCESSING; FOOD STORAGE; FREEZING; LIPIDS; MICROORGANISMS; MOISTURE; OXIDATION; QUALITY CONTROL; REFRIGERATION; SENSORY PERCEPTION;

ENROBING; TOTAL PLATE COUNTS (TPC);

MEATS;

EID: 0348252058     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2003.07.006     Document Type: Article

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