Investigation of changes in the qualitative, oxidative and microbial indices of minced and non-minced beef during the freezing storage

One of the best ways to preserve meat is to freeze it, which can keep the meat in a natural state without significant spoilage. In this regard, this study aimed to investigate the effect of storage time (1, 7, 14, 21 and 28 days) in freezing (temperature -18 ° C) on chemical properties (humidity, as...

وصف كامل

التفاصيل البيبلوغرافية
الحاوية / القاعدة:	Bihdāsht-i Mavādd-i Ghaz̠āyī
المؤلفون الرئيسيون:	F. Taiar, A. Gharekhani, A. Tukmechi
التنسيق:	مقال
اللغة:	الفارسية
منشور في:	Islamic Azad University, Tabriz Branch 2021-11-01
الموضوعات:	freezing beef minced meat lipid oxidation parameters psychrophilic bacteria
الوصول للمادة أونلاين:	https://jfh.tabriz.iau.ir/article_690328_99841f0aa37007fb1cb285ec68e33139.pdf

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