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Effect of different methods of freezing on some chemical and physico-chemical properties of 'normal' and 'enriched' horsemeat during 3-month cold storage



Effect of different methods of freezing on some chemical and physico-chemical properties of 'normal' and 'enriched' horsemeat during 3-month cold storage



Roczniki Instytutu Przemysu Miesnego i Tuszczowego 35(1): 67-76



90 horse carcasses were selected at random from the production line of the Horse Export Slaughterhouse in Olecko, Poland. 180 samples taken from the longissimus dorsi were frozen using: (1) a traditional method, in a container ventilation chamber; (2) a method based on liquid carbon dioxide; or (3) a two-stage method, making use of both carbon dioxide and a ventilation chamber. Before freezing, half of the samples were injected with fat to produce artificial marbling.

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