Abstract
AbstractA study was made of the changes that occurred in frozen whalemeat during storage at — 10%. A rancid flavour developed in meat which was exposed to air. The taint was found to be restricted to a thin surface‐layer and to be caused by oxidation of the highly unsaturated fat. No rancidity was detectable in meat from the interior of blocks after storage for 22 months or in the surface of meat which had been encased in ice for 10 months. Of several wrapping materials tested, only polyvinylidene chloride film gave any marked protection to the meat. The results indicated that the rate and extent of oxidation were dependent on the degree to which the exposed surfaces of the frozen meat had become dehydrated through sublimation of the constituent ice.
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