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- W2070602192 abstract "In an accelerated storage test at 60 °C. fat levels of 20 and 30% were observed to have no effect on keeping quality of dehydrated pork. Measurements on dried product stored in paper-bodied containers for one year at temperatures from −17.8 °C. to 36.7 °C. showed 15.6 °C. to be less desirable than 23.9°, 0°, or −17.8 °C. Dehydrated pork was stored in tin-plate containers for periods of one year at 23.9 °C. and 36.7 °C. with little decrease in palatability. No difference in storage life was demonstrated between cured and uncured pork, or, as a result of differences in drying times, moisture content |or storage temperature. The product prepared on an atmospheric double-drum drier deteriorated a little more rapidly than vacuum–tray- or tunnel–tray-dried material. The effectiveness of container materials, tin-plate, Reynolds' metal A-10, Dewey and Almy P-16, and 300 MST cellophane, was evaluated and their relative value for dehydrated pork fell in that order." @default.
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- W2070602192 date "1945-01-01" @default.
- W2070602192 modified "2023-10-18" @default.
- W2070602192 title "FACTORS AFFECTING THE STORAGE OF DEHYDRATED PORK" @default.
- W2070602192 doi "https://doi.org/10.1139/cjr45f-002" @default.
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