TITLE

SENSORY QUALITY OF PORK AND TOTAL MICROBIAL COUNT DEPENDING ON DEEP-FREEZE STORAGE TIME AND THAWING METHOD

AUTHOR(S)
Kondratowicz, Jacek; Chwastowska, Iwona; Matusevičius, Paulius
PUB. DATE
March 2006
SOURCE
Veterinarija ir Zootechnika;2006, Vol. 33 Issue 55, p43
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
The aim of the present study was to determine the effects of deep-freeze storage time and thawing method on the sensory quality of pork and total microbial count. Microwave thawing was compared with traditional thawing in the atmospheric air. The results of the study showed that the sensory quality (juiciness, palatability) of pork thawed in a microwave oven was higher compared to pork stored in the deep freeze for a long period of time and afterwards thawed in the atmospheric air. The microbiological contamination of pork thawed in a microwave oven was lower, by one log cycle, compared to pork thawed under natural conditions.
ACCESSION #
20651961

 

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