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 t...
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| Format: | Article |
| Language: | English |
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The University of Florida George A. Smathers Libraries
2008-07-01
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| Series: | EDIS |
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| Online Access: | https://journals.flvc.org/edis/article/view/117309 |
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| _version_ | 1823866892070158336 |
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| author | B. G. Sapp Dwain D. Johnson Larry E. Eubanks Joel H. Brendemuhl |
| author_facet | B. G. Sapp Dwain D. Johnson Larry E. Eubanks Joel H. Brendemuhl |
| author_sort | B. G. Sapp |
| collection | DOAJ |
| description |
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)
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| format | Article |
| id | doaj-art-d5e53aa0e25c402bb6e53010aab4e190 |
| institution | Kabale University |
| issn | 2576-0009 |
| language | English |
| publishDate | 2008-07-01 |
| publisher | The University of Florida George A. Smathers Libraries |
| record_format | Article |
| series | EDIS |
| spelling | doaj-art-d5e53aa0e25c402bb6e53010aab4e1902025-02-08T06:17:19ZengThe University of Florida George A. Smathers LibrariesEDIS2576-00092008-07-0120085The Effects of Freezing on the Processing Characteristics and Palatability Attributes of Fresh Pork LegsB. G. SappDwain D. Johnson0Larry E. Eubanks1Joel H. Brendemuhl2University of FloridaUniversity of FloridaUniversity of Florida 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://journals.flvc.org/edis/article/view/117309AN202 |
| spellingShingle | B. G. Sapp Dwain D. Johnson Larry E. Eubanks Joel H. Brendemuhl The Effects of Freezing on the Processing Characteristics and Palatability Attributes of Fresh Pork Legs EDIS AN202 |
| title | The Effects of Freezing on the Processing Characteristics and Palatability Attributes of Fresh Pork Legs |
| title_full | The Effects of Freezing on the Processing Characteristics and Palatability Attributes of Fresh Pork Legs |
| title_fullStr | The Effects of Freezing on the Processing Characteristics and Palatability Attributes of Fresh Pork Legs |
| title_full_unstemmed | The Effects of Freezing on the Processing Characteristics and Palatability Attributes of Fresh Pork Legs |
| title_short | The Effects of Freezing on the Processing Characteristics and Palatability Attributes of Fresh Pork Legs |
| title_sort | effects of freezing on the processing characteristics and palatability attributes of fresh pork legs |
| topic | AN202 |
| url | https://journals.flvc.org/edis/article/view/117309 |
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