Record Details
 
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Bibliographic Data
001
  
56344
005
  
20060619142059.3
008
  
060619s |||||||||b ||00|||
040
##
$aPCARRD-DOST
100
1#
$aIbarra, Perlito I.
130
00
$lENGLISH
245
00
$aDrying raw and cooked carabeef by mechanical and physical methods and storing and rehydrating of dried products: Storing of dried meat.
260
##
$bCollege, Laguna: UPLB, 1988. pp. 80-142. -(PCARRD Proj. No. 84-2014-0-01-000 Study 2.4).
500
##
$aCollege, Laguna: UPLB, 1988. pp. 80-142. -(PCARRD Proj. No. 84-2014-0-01-000 Study 2.4).
520
3#
$aTwo 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.
650
04
$aCARABEEF
650
04
$aFOOD TECHNOLOGY
650
04
$aKEEPING QUALITY
700
1#
$aArganosa, Felicitas C.
700
1#
$aAquino, Meriam Grace P.
852
##
$aDOST$bPCARRD
991
##
$wREPORTS
  
     
 
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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