ISSN:
1365-2621
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The microbiological, sensory and physicochemical changes in precooked chilled pork were measured over 8 days storage at 1°C and 5°C. Microbial growth was limited, but marked sensory and physicochemical changes occurred within the 5-day period currently recommended as the maximum storage time in the DHSS guidelines on precooked chilled foods (DHSS, 1980). At 1°C, marked toughening occurred after only 1 day; whilst at 5°C adverse flavour and odour changes were noticeable by the fourth day of storage. The amount of volatile compounds, especially n-hexanal, stripped from the pork increased significantly over the 8-day storage period, particularly at 5°C.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1989.tb00619.x
Permalink