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Certain observations on the development of oxidative rancidity in fresh pork under different storage temperatures.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/3314/
 
Title Certain observations on the development of oxidative rancidity in fresh pork under different storage temperatures.
 
Creator Chatterjee, A. K.
Puttarajappa, P.
Gupta, K. R.
 
Subject 28 Meat, Fish & Poultry
06 Preservation and Storage
 
Description The extent of oxidative and hydrolytic rancidity of pork during storage at 0 degree was compared with that at approximate equal to14 degree C. Free fatty acid values increased over 10 wk at both temp. but the increase was most marked with samples stored at 0 degree . approximate equal to30% rise occurred between weeks 8 and 10. TBA number increased with storage and with increased temp. The peroxide value of the approximate equal to14 degree sample increased markedly in the first 4 wk but not subsequently, while the TBA number increased for the first 6 wk. Increases of both TBA number and peroxide value were uniform at 0 degree . The 0 degree sample was unfit for consumption after 6 wk, the -14 degree sample was still palatable after 10 wk.
 
Date 1971
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/3314/1/Indian_Food_Packer_1971_XXV_1_21-23.pdf
Chatterjee, A. K. and Puttarajappa, P. and Gupta, K. R. (1971) Certain observations on the development of oxidative rancidity in fresh pork under different storage temperatures. Indian Food Packer, 25 (1). 21-23, 7 ref..