Abstract
INTRODUCTIONIT HAS been shown by Birdseye (1933) that properly packaged, quick frozen poultry can be stored safely for at least a year at 0 to +5°F. Cook (1939a) showed that freezer burn was controlled at +7.5°F. with humidities of 98 to 100%. Cook also studied the usefulness of parchment, heavy waxed paper and aluminum foil for both scalded and unscalded carcasses stored at +7.5°F. and found that only aluminum foil kept them in satisfactory condition. Many more observations by Cook (1939b) and Cook and White (1939 and Cook and White (1940) showed that “storage flavor” of frozen poultry was associated with oxidation and hydrolysis of fats, that peroxide formation varied directly with storage temperature and indirectly with storage humidity, and that the peroxide formation resulted from surface drying or freezer burn which exposed more of the fact to the air.Organoleptic criteria for determining the effect of some processing factors on the quality …
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