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Effect of different methods of freezing on some chemical and physico-chemical properties of horsemeat during 6-month cold storage



Effect of different methods of freezing on some chemical and physico-chemical properties of horsemeat during 6-month cold storage



Roczniki Instytutu Przemysu Miesnego i Tuszczowego 38: 61-69



The aim of the study was to determine the effects of freezing by means of liquid carbon dioxide, on the chemical composition and selected physicochemical properties of horse meat after 6 months of cold storage. A traditional ventilation method of freezing was used for comparison. Samples of the dorsal muscle (musculus longissimus dorsi) taken from 45 horse carcasses were analysed.

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