Wpływ warunków przechowywania zamrażalniczego na wybrane parametry jakościowe mięsa drobiowego i wieprzowego
Journal Title: Autobusy. Technika, Eksploatacja, Systemy Transportowe - Year 2018, Vol 220, Issue 6
Abstract
The paper presents results of studies concerning the influence of frozen storage conditions on selected quality parameters of poultry and pork. The following physico-chemical parameters were analysed: water content, pH value, lightness of colour, electrical conductivity and water absorption. It was observed that during the analysed period of frozen storage similar changes of the examined quality parameters occurred in both types of meat, yet with a different intensity. In poultry, higher losses of water were observed, as well as a significant increase in light-ness of colour and in the index of water absorption. In pork, changes in pH value and electrical conductivity were the most visible.
Authors and Affiliations
Krzysztof Tereszkiewicz, Piotr Molenda, Karolina Choroszy, Magdalena Pigoń
Keywords
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- EP ID EP561935
- DOI 10.24136/atest.2018.241
- Views 30
- Downloads 0
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