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Meat Freezing - a Source Book.


by Brad W Berry and Kathleen F Leddy.

The book provides the reader with a summary of the published research matter relating to the freezing of meat and poultry products. Amongst topics covered are freezing rate, frozen storage temperature, frozen storage time, the problem of temperature fluctuations, thawing and packaging. All these parameters affect the microbiology of the product, the storage life indicators, palatability, texture, histology, cooking properties, weight loss and chemical constituents of red meat and poultry products.

Information in the book is presented in tabular form, thus you turn the bound volume through 90o with the spine positioned horizontally across the desk for browsing. Having turned the book, the text is set out very clearly - the methodology is described alongside the results achieved and any suitable comments; each section is completed by the appropriate reference.
COPYRIGHT 1990 Food Trade Press Ltd.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1990 Gale, Cengage Learning. All rights reserved.

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Publication:Food Trade Review
Article Type:Book Review
Date:Jul 1, 1990
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