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Control Number56344
Date and Time of Latest Transaction20060619142059.3
General Information060619s |||||||||b ||00|||
Cataloging SourcePCARRD-DOST
Main Entry - Personal NameIbarra, Perlito I.
Main Entry - Uniform TitleENGLISH
Title StatementDrying raw and cooked carabeef by mechanical and physical methods and storing and rehydrating of dried products: Storing of dried meat
General NoteCollege, Laguna: UPLB, 1988. pp. 80-142. -(PCARRD Proj. No. 84-2014-0-01-000 Study 2.4)
Summary, Etc.Two storage experiments on dried carabeef were conducted to determine the stability of dried meat at room conditions and the effects of selected antioxidants on the storage stability of dried meat. No change was observed in palatability traits of oven and pan dried kept from zero to 30 days at room temperature. Dried meat kept for 60 days at room temperature had only slight decrease in palatability. The effects of 0.5 and 0.1% ginger extract, and 0.01% butylated hydroxy toluene (BHT) on the palatability traits of dried carabeef were observed 30 days after storage. No effects of the antioxidant on the dried, rehydrated and cooked samples were apparent at 0,15, 45 and 60 days
Subject Added Entry - Topical TermCARABEEF
 FOOD TECHNOLOGY
 KEEPING QUALITY
Added Entry - Personal NameArganosa, Felicitas C.
 Aquino, Meriam Grace P.
LocationDOST PCARRD
  
     
 
Physical Location
Department of Science and Technology
Philippine Council for Agriculture, Forestry and Natural Resources Research and Development
  
     
 
Digital Copy
Not Available
  
     
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