Quality changes during superchilled storage of pork roast

LWT

Volumn 41, Issue 10, 2008, Pages 2136-2143

  Duun, A S ^a   Hemmingsen, A K T ^b   Haugland, A ^b   Rustad, T ^a  

^a NORWEGIAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Norway)

^b SINTEF ENERGY RESEARCH   (Norway)

Author keywords

Bacterial count; Drip loss; Pork; Sensory analysis; Superchilling

Indexed keywords

CALCINATION; FOOD STORAGE; MEATS; QUALITY CONTROL;

BACTERIAL COUNT; CHILLED STORAGE; DRIP LOSS %; PORK; QUALITY CHANGE; QUALITY PARAMETERS; SENSORY QUALITIES; SHELF LIFE; STORAGE PERIODS; SUPERCHILLING;

SENSORY ANALYSIS;

BACTERIA (MICROORGANISMS);

EID: 50449084642     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2008.02.001     Document Type: Article

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