Description
Effects of delay in freezing to -18 C for 72, 96 or 120 hr after packaging, storage temperature (-18, -9.4, -6.7 C), and storage duration up to 12 mo, on the development of rancidity in raw turkey meat were studied. Sensory flavor evaluation was performed. Analytical tests including TBA number, mono- and total carbonyl concentration, and fluorescent compound determinations were made on both raw and cooked meat. Fatty acid composition, free fatty acids and tocopherol were determined in raw product.
Product Details
- Published:
- 1990
- Number of Pages:
- 315
- File Size:
- 1 file , 5.3 MB
- Product Code(s):
- D-RP-432
