Rapid thawing, particularly through temperatures near 5Ad to 0AdC, prevents further toughening and loss of WHC.70 In some ... FISH AND SEAFOOD Although fish and seafood are muscle foods, they do have unique characteristics that distinguish the way they are processed for freezing. ... in the last few decades. Much of the chicken and turkey sold these days has been further processed. Most chicken isanbsp;...
|Title||:||Handbook of Food Science, Technology, and Engineering|
|Author||:||Yiu H. Hui|
|Publisher||:||CRC Press - 2006|