Abstract
In each of two trials, smoked broiler carcasses were evaluated organoleptically and chemically after 1, 4, 6, 9, and 12 months of frozen (–18 C) storage.Organoleptic scores, TBA values, and microbiological analysis as well as other measured parameters indicated that smoked broiler carcasses can be maintained for at least 12 months without serious changes in product quality.
Full Text 
Sign-in/Register to access full text options
Sign-in/Register to access full text options 
Published version (
Free)
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
