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Showing 1 to 1 of 1 for “"Length of Frozen Storage"”.
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Effect of Injection and Frozen Storage on the Quality Attributes of Fully Cooked Bone-In Hams
This study determined the effects of sucrose and sorbitol as cryoprotectant (CR) on the quality and sensory attributes of bone-in hams (N=90) injected (20% of weight) with following brine treatments (BT): control (2% sucrose; CNT), 2% CR (1% sucrose, 1% sorbitol), 4% CR (2% sucrose, 2% sorbitol). …