Accession Number:

AD0265380

Title:

ROLE OF WATER AND OXYGEN IN THE DETERIORATION OF FREEZE-DRIED MEAT

Descriptive Note:

Corporate Author:

AMERICAN MEAT INST FOUNDATION CHICAGO IL

Personal Author(s):

• LANDMANN, W.A.
• FOX, J.B. JR.
• THOMSON, J.S.

Report Date:

1960-12-04

Pagination or Media Count:

1.0

Abstract:

Production of freeze-dried fresh and cooked meat at various moisture levels, methods for studying deteriorative changes on storage, and results of analyses are reported. Statistical treatment of data shows moisture and temperature cause greatest deteriorative changes. Oxygen level has little or no effect. Author

Descriptors:

• *FREEZE DRYING
• *MEAT
• BACTERIA
• DEGRADATION
• ELECTROPHORESIS
• EXPERIMENTAL DATA
• MOISTURE
• OXYGEN
• SPECTROGRAPHY
• STATISTICAL ANALYSIS
• STORAGE
• TEMPERATURE
• TEST METHODS
• WATER

Subject Categories:

Distribution Statement:

APPROVED FOR PUBLIC RELEASE