Quantity of frozen Meat is essential Study on the Impact of frozen Meat on the Quality of Minced Meat

被引：0
|
作者：
Witte, Franziska [1 ]
Terjung, Nino
Heinz, Volker [2 ]
机构：
[1] Hochschule Osnabruck, Osnabruck, Germany
[2] Deutschen Inst Lebensmitteltechn EV, Quakenbruck, Germany
来源：
FLEISCHWIRTSCHAFT | 2023年 / 103卷 / 12期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：37 / 41
页数：5
相关论文
共 50 条
  • [41] Microbiological quality of imported frozen broiler meat in Jordan
    Rania, Al-Groom
    Qasem, Abu Shaqra
    MALAYSIAN JOURNAL OF MICROBIOLOGY, 2014, 10 (01) : 24 - 28
  • [42] A REVIEW OF THE QUALITY STANDARDS FOR FROZEN BEEF MEAT AND FISH
    Nicolae, Carmen Georgeta
    Bahaciu, Gratziela Victoria
    Elia, Ehud
    Dumitrache, Florentina
    Marin, Monica Paula
    Pogurschi, Elena
    Badulescu, Liliana
    SCIENTIFIC PAPERS-SERIES D-ANIMAL SCIENCE, 2016, 59 : 302 - 307
  • [43] QUALITY CHANGES IN HAMBURGER MEAT DURING FROZEN STORAGE
    CHEN, H
    SINGH, RP
    REID, DS
    INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID, 1989, 12 (02): : 88 - 94
  • [44] EFFECT OF THAWING ON THE QUALITY OF FROZEN MECHANICALLY DEBONED MEAT
    RIIHONEN, L
    LINKO, P
    JOURNAL OF AGRICULTURAL SCIENCE IN FINLAND, 1990, 62 (05): : 407 - 415
  • [45] Influence of energy removal rate on the quality of minced meat from undersized crawfish during frozen storage
    Bonilla, Franklin
    Reyes, Vondel
    Chouljenko, Alexander
    Dzandu, Bennett
    Sathivel, Subramaniam
    FOOD PRODUCTION PROCESSING AND NUTRITION, 2020, 2 (01)
  • [46] Influence of energy removal rate on the quality of minced meat from undersized crawfish during frozen storage
    Franklin Bonilla
    Vondel Reyes
    Alexander Chouljenko
    Bennett Dzandu
    Subramaniam Sathivel
    Food Production, Processing and Nutrition, 2
  • [47] Enhancing physical and chemical quality attributes of frozen meat and meat products: Mechanisms, techniques and applications
    Lu, Nian
    Ma, Ji
    Sun, Da-Wen
    TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2022, 124 : 63 - 85
  • [48] A Comparison of Fresh and Frozen Lamb Meat-Differences in Technological Meat Quality and Sensory Attributes
    Stenberg, Elin
    Arvidsson-Segerkvist, Katarina
    Karlsson, Anders H.
    Olafsdottir, Aoalheiour
    Hilmarsson, Oli Por
    Gudjonsdottir, Maria
    Thorkelsson, Guojon
    ANIMALS, 2022, 12 (20):
  • [49] 'MINCED MEAT'
    KITSON, V
    OVERLAND, 1975, 62 : 48 - 48
  • [50] Influence of Finely Chopped Meat Addition on Quality Parameters of Minced Meat
    Witte, Franziska
    Sawas, Erik
    Berger, Lisa M.
    Gibis, Monika
    Weiss, Jochen
    Roeser, Anja
    Upmann, Matthias
    Joeres, Eike
    Juadjur, Andreas
    Bindrich, Ute
    Heinz, Volker
    Terjung, Nino
    APPLIED SCIENCES-BASEL, 2022, 12 (20):
12345