Effect of Light and Temperature on Color and Flavor of Prepackaged Frozen Beef-Reference-Cited by-同舟云学术

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Effect of Light and Temperature on Color and Flavor of Prepackaged Frozen Beef

Published:1971-10 Issue:4 Volume:4 Page:166-168
ISSN:0008-3860
Container-title:Canadian Institute of Food Technology Journal
language:en
Short-container-title:Canadian Institute of Food Technology Journal

Author:

Lentz C.P.

Publisher

Elsevier BV

Subject

General Medicine

Reference4 articles.

1. Temperatures, methods used in freezing determine tenderness, color of meat;Guenther;Quick Frozen Foods, 25,,1962

2. Jakobsson, B. and Bengtsson, N.E. 1969. The influence of high freezing rates on the quality of frozen beef and small cuts of beef. SIK Publikation Nr 210 (Svenska Institutet For Konserveringsforskning, Goteborg)

3. Freezer storage temperature as related to drip and to color in frozen-defrosted beef;Ramsbottom;Food Res.,1941

4. Effect of storage conditions on the color of frozen packaged retail beef cuts;Townsend;Food Tecnnol.,1958

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1. Chilling and freezing of meat and its effect on meat quality;Improving the Sensory and Nutritional Quality of Fresh Meat;2009

2. A STUDY OF RETAILER AWARENESS IN THE MARKETING OF BEEF IN ALBERTA*;Canadian Journal of Agricultural Economics/Revue canadienne d'agroeconomie;2008-11-13

3. Tiefgefrieren von Lebensmitteln;Haltbarmachen von Lebensmitteln;2002

4. Chilled and frozen storage;Meat Refrigeration;2002

5. Colour changes in chilling, freezing and storage of meat;Meat Refrigeration;2002

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