Blackwell Publishing Journal Backfiles 1879-2005
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Process Engineering, Biotechnology, Nutrition Technology
Seven types of beef products were commercially packaged, frozen, and stored at top corner pallet positions in three rooms for a year. The storage temperatures were: (1) -23°C, constant; (2) -23°C and -21°C; (3) -21°C and -18°C. Compared to the -23°C, constant room (as reference), a net energy saving of 6 and 14% was obtained for the two di-thermal storage rooms by maintaining the temperatures at the lower levels for one 12-hr period followed by the higher levels for another 12-hr period. The weight loss for most products was negligible, except for bulk-packed hamburger patties which lost over 1%. The results on sensory, nutritional, and other quality attributes of frozen boxed beef products showed no serious quality damage from both constant and di-thermal storage after 1 yr, except for MPB and beef patties whose practical shelf life was limited to 6 months.
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