Open AccessEffects of Freezing on the Processing Characteristics and Palatability Attributes of Fresh Pork Legs
Author(s) -
B. G. Sapp,
D. D. Johnson,
Larry Eubanks,
J. H. Brendemuhl
Publication year - 2008
Publication title -
edis
Language(s) - English
Resource type - Journals
ISSN - 2576-0009
DOI - 10.32473/edis-an202-2008
Subject(s) - palatability , food science , chemistry , vacuum packing
AN202, a 5-page report by B. G. Sapp, D. D. Johnson, L. E. Eubanks, and J. H. Brendemuhl, presents the results of a study to ascertain if de-boning and vacuum packaging of fresh hams for frozen storage had any effect on the processing qualities and oxidative rancidity of the cured ham as compared to the traditional method of freezing and storing of fresh bone-in hams. Includes references. Published by the UF Department of Animal Science, May 2008.AN202/AN202: The Effects of Freezing on the Processing Characteristics and Palatability Attributes of Fresh Pork Legs (ufl.edu)