Title: Refrigerated and Frozen Storage Characteristics of Minced Meat Extracted from Blue Crab Picking Plant By-Products
Abstract: Minced meat was extracted from picking-room by-products of steam-retorted, mechanically-backed, ad hand-picked blue crabs using a Baader 694 deboning machine. Minced meat recovered from claws and mixed picking room by-products were used in the study. Minced meat pasteurized at 83.3ºC (182ºF) in low-density polyethylene tubes darkened significantly and developed off odors and flavors during 10 months of frozen storage at -20ºC (-4ºF). Citric acid phosphate buffered and unbuffered minced mean pasteurized in aluminum cans did not develop off odors or flavors during 11 months of frozen storage. The addition of buffer before pasteurization improved the appearance of both frozen and refrigerated meats held in aluminum cans.
Publication Year: 1994
Publication Date: 1994-05-05
Language: en
Type: article
Indexed In: ['crossref']
Access and Citation
Cited By Count: 2
AI Researcher Chatbot
Get quick answers to your questions about the article from our AI researcher chatbot