The Effects of Freezing on the Processing Characteristics and Palatability Attributes of Fresh Pork Legs

The Effects of Freezing on the Processing Characteristics and Palatability Attributes of Fresh Pork Legs

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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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Bibliographic Details
Main Authors: B. G. Sapp, Dwain D. Johnson, Larry E. Eubanks, Joel H. Brendemuhl
Format: Article
Language:English
Published: The University of Florida George A. Smathers Libraries 2008-07-01
Series:EDIS
Subjects:
AN202
Online Access:https://journals.flvc.org/edis/article/view/117309
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