Weight Loss and Quality Characteristics of Frozen Versus Chilled Beef Livers and Hearts
- 1 November 1983
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 48 (6) , 1728-1730
- https://doi.org/10.1111/j.1365-2621.1983.tb05071.x
Abstract
For beef livers or hearts that will be displayed at retail following a 15–16 day transport‐distribution‐storage period, the best method for assuring acceptable appearance is to vacuum package these variety meats immediately following their removal from the animal. If protection from weight loss, off‐odor incidence and excessive microbial growth during storage is the goal of the protection system and if product will not be displayed at termination of storage, freezing of hearts or livers at 0 hr postmortem is slightly more effective than vacuum packaging for hearts and decidedly more effective than vacuum packaging or polyvinyl chloride film wrapping for livers.This publication has 4 references indexed in Scilit:
- Microbial Flora of Livers, Kidneys and Hearts from Beef, Pork and Lamb: Effects of Refrigeration, Freezing and ThawingJournal of Food Protection, 1982
- Effects of Packaging Methods on the Microbial Flora of Livers and Kidneys from Beef or PorkJournal of Food Protection, 1982
- Vacuum-packaging of bovine edible offalMeat Science, 1979
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955