The Effects of Freezing on the Processing Characteristics and Palatability Attributes of Fresh Pork Legs

The Effects of Freezing on the Processing Characteristics and Palatability Attributes of Fresh Pork Legs

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...

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Bibliographic Details
Published in:EDIS (Gainesville, Fla.) Vol. 2008; no. 5
Main Authors: B. G. Sapp, Dwain D. Johnson, Larry E. Eubanks, Joel H. Brendemuhl
Format: Journal Article
Language:English
Published: The University of Florida George A. Smathers Libraries 01-07-2008
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AN202
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Summary: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)
ISSN:2576-0009