The Effects of Freezing on the Processing Characteristics and Palatability Attributes of Fresh Pork Legs
EDIS Cover Volume 2008 Number 5 efficient homes image
view on EDIS
PDF-2008

Keywords

AN202

How to Cite

Sapp, B. G., Dwain D. Johnson, Larry E. Eubanks, and Joel H. Brendemuhl. 2008. “The Effects of Freezing on the Processing Characteristics and Palatability Attributes of Fresh Pork Legs: AN202/AN202, 5/2008”. EDIS 2008 (5). Gainesville, FL. https://doi.org/10.32473/edis-an202-2008.

Abstract

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)

https://doi.org/10.32473/edis-an202-2008
view on EDIS
PDF-2008

References

Ashby, B. H. and G. M. James. 1973. Effects of freezing and packaging methods on shrinkage of hams in frozen storage. J. Food Sci. 38:254. https://doi.org/10.1111/j.1365-2621.1973.tb01398.x

Buckley, J. and J. F. Connolly. 1980. Influence of alpha-tocopherol (vitamin E) on storage stability of raw pork and bacon. J Food Prot. 43:265-267. https://doi.org/10.4315/0362-028X-43.4.265

Buckley, D. J., J. I. Gray, A. Asghar, J. F. Price, R. L. Crackel, A. M. Booren, A. M. Pearson and E. R. Miller. 1989. Effects of dietary antioxidants and oxidized oil on membranal lipid stability and pork product quality. J. Food Sci. 54:1193-1197. https://doi.org/10.1111/j.1365-2621.1989.tb05952.x

Callow, E. H. 1952. Frozen meat. J. Sci Food Agric. 3:145. https://doi.org/10.1002/jsfa.2740030401

Goldner, W. J., R. W. Mandigo and W. C. Schwartz. 1974. The effect of mechanical tenderization of fresh and tempered boneless pork loins. J. Anim. Sci. 39:169.

Jeremiah, L. E. 1980. Effect of frozen storage and protective wrap upon the cooking losses, palatability, and rancidity of fresh and cured pork cuts. J. Food Sci. 45:187-196. https://doi.org/10.1111/j.1365-2621.1980.tb02573.x

Korschgen, B. M., and R. E. Baldwin. 1972. Palatability of meat after low temperature roasting and frozen storage. Food Product Development 6:39-42.

SAS. 1985. SAS User's Guide: Statistics (Version 5 Ed.). SAS Inst. Inc., Cary, NC.

License