Quality changes in hamburger meat during frozen storage
作者： H. Chen , R.P. Singh , D.S. Reid
DOI: 10.1016/0140-7007(89)90083-2
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摘要: Abstract Hamburger patties (fat content 13.05%) purchased from a local manufacturer were stored at five constant temperature (−5°C, −10°C, −15°C, −18°C and −22°C) one square wave variable (cyclical) treatment for up to seven months. Three quality attributes, namely, extent of lipid autoxidation, discolouration, decrease in water-holding capacity, evaluated periodically. In addition, I-POINT time-temperature indicators (type 2220) attached the meat packages responses recorded. Kinetic models tested kinetic parameters determined changes all three attributes studied. The investigation reveals that are strongly dependent. Correlations obtained between indicator response show usefulness these food distribution chain.
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