ShareCHANGES IN THE CONTENTS OF HIGHLY ENERGETIC COMPOUNDS IN THE MUSCLE TISSUES OF FRESH AND FROZEN DUCKS.
[In Polish. / En polonais.]
Author(s) : SMOLINSKA T., TRZISZKA T.
Type of article: Article
Summary
THE INFLUENCE OF FREEZING AND THE STORAGE DURATION ON CHANGES IN THE CONTENTS OF HIGHLY ENERGETIC COMPOUNDS, FOLLOWED BY A CORRELATION BETWEEN THESE COMPOUNDS AND THE FLAVOUR OF ROASTED DUCK MEAT. FREEZING WARM CARCASSES WITHOUT PRE-COOLING RESULTS IN A SLIGHTLY SLOWER DECOMPOSITION OF THE COMPOUNDS IN QUESTION AND ORGANOLEPTIC PROPERTIES APPEAR TO BE MORE FAVOURABLE.
Details
- Original title: [In Polish. / En polonais.]
- Record ID : 1982-2004
- Languages: Polish
- Source: Chlodnictwo - vol. 16 - n. 2
- Publication date: 1981
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food quality and safety. Microbiology;
Poultry - Keywords: Poultry; Duck; Meat; Chilling; Organoleptic property; Nutritional value; Freezing
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