EFFECT OF SAUCES, COOKING PRE- AND POST-FREEZING, AND FROZEN STORAGE ON RABBIT MUSCLE TISSUE Export

@article{citeulike:4198979, abstract = {Interest in the rabbit as a source of meat tissue is increasing and as with any perishable product distribution techniques, convenience of serving, and holding procedures are of paramount importance. The objective of this research was to evaluate by sensory, methods the influence of frozen storage on cooked and uncooked rabbit muscle. The second objective was to evaluate the effects of three different sauces on this same cooked tissue. The results indicated that rabbit tissue can be cooked prior to freezing or after freezing and thawing with apparently equal success. If the tissue is properly packaged and stored at 201430°C, product quality can be maintained for 6 months with only slight deterioration. Cooking in a tomato-based sauce gave a more desirable product than cooking in a lightly seasoned vinegar and oil sauce or cooking with no sauce.}, address = {Authors Ockerman and Van Sravem are affiliated with the Dept. of Animal Science, The Ohio Stare Univ., Columbus, OH 43210, and The Ohio Agricultural R\&D Center, Wooster, OH 44691.; Author Organisciak, formerly with Ohio Stare Univ., is now with the Vet Dept., Ministry of Agriculture, 30 Wspolna, Warsaw, Poland.}, author = {Ockerman, H. W. and Organisciak, C. S. and Stavern, B. D.}, citeulike-article-id = {4198979}, citeulike-linkout-0 = {http://dx.doi.org/10.1111/j.1365-2621.1980.tb07519.x}, citeulike-linkout-1 = {http://www3.interscience.wiley.com/cgi-bin/abstract/119585264/ABSTRACT}, comment = {a lenolajos cikkhez}, doi = {10.1111/j.1365-2621.1980.tb07519.x}, journal = {Journal of Food Science}, keywords = {cooked, frozen-storage, muscle, rabbit}, number = {4}, pages = {1070--1072}, posted-at = {2009-03-20 15:31:45}, priority = {4}, title = {EFFECT OF SAUCES, COOKING PRE- AND POST-FREEZING, AND FROZEN STORAGE ON RABBIT MUSCLE TISSUE}, url = {http://dx.doi.org/10.1111/j.1365-2621.1980.tb07519.x}, volume = {45}, year = {1980} }

TY - JOUR ID - citeulike:4198979 L3 - citeulike-article-id:4198979 N2 - Interest in the rabbit as a source of meat tissue is increasing and as with any perishable product distribution techniques, convenience of serving, and holding procedures are of paramount importance. The objective of this research was to evaluate by sensory, methods the influence of frozen storage on cooked and uncooked rabbit muscle. The second objective was to evaluate the effects of three different sauces on this same cooked tissue. The results indicated that rabbit tissue can be cooked prior to freezing or after freezing and thawing with apparently equal success. If the tissue is properly packaged and stored at 201430°C, product quality can be maintained for 6 months with only slight deterioration. Cooking in a tomato-based sauce gave a more desirable product than cooking in a lightly seasoned vinegar and oil sauce or cooking with no sauce. IS - 4 JF - Journal of Food Science AD - Authors Ockerman and Van Sravem are affiliated with the Dept. of Animal Science, The Ohio Stare Univ., Columbus, OH 43210, and The Ohio Agricultural R&D Center, Wooster, OH 44691.; Author Organisciak, formerly with Ohio Stare Univ., is now with the Vet Dept., Ministry of Agriculture, 30 Wspolna, Warsaw, Poland. EP - 1072 TI - EFFECT OF SAUCES, COOKING PRE- AND POST-FREEZING, AND FROZEN STORAGE ON RABBIT MUSCLE TISSUE VL - 45 SP - 1070 KW - cooked KW - frozen-storage KW - muscle KW - rabbit N1 - a lenolajos cikkhez AU - Ockerman, HW AU - Organisciak, CS AU - Stavern, BD PY - 1980/// UR - http://dx.doi.org/10.1111/j.1365-2621.1980.tb07519.x ER -