Pregledni rad
https://doi.org/10.31727/m.21.1.2
Effect of cooling and freezing on meat quality and microflora
Željka Cvrtila
; Veterinarski fakultet, Sveučilišta u Zagrebu, Hrvatska
Vesna Dobranić
; Veterinarski fakultet, Sveučilišta u Zagrebu, Hrvatska
Sažetak
The cooling and freezing of meat, as a preservation method, has many advantages in terms of preserving the properties of meat, whose chemical composition is characterised by high-quality proteins, minerals and B-complex vitamins. Compared to other preservation methods, nutritionally valuable meat ingredients are best preserved by cooling and freezing. The quality of preserved meat primarily depends on the speed and temperature of cooling and freezing process, and on ice crystals that form during freezing, their position and size. The hygienic quality of chilled and frozen meat depends, above all, on microflora in raw meat, but also on the manner and time of storage, the method of transport and the proper storage of meat in wholesale and retail centres. This paper discusses effects of cooling and freezing on meat quality and microflora.
Ključne riječi
cooling of meat; freezing of meat; meat quality; meat microflora
Hrčak ID:
217668
URI
Datum izdavanja:
5.3.2019.
hrvatski talijanski njemački španjolski
Posjeta: 2.831 *