Info

Source: These results were obtained from unpublished studies by MIRINZ for the New Zealand Beef and Lamb Marketing Bureau, Inc., and from Ref. 125. n

Note: Units are mg/100 g lean tissue unless otherwise indicated.

Source: These results were obtained from unpublished studies by MIRINZ for the New Zealand Beef and Lamb Marketing Bureau, Inc., and from Ref. 125. n

Note: Units are mg/100 g lean tissue unless otherwise indicated.

tected, and the effect on such surfaces is termed freezer burn. Sites of freezer burn allow rancidity to penetrate deeper into the meat. When frozen meat is thawed, the reverse of freezing takes place so that extracellular water is produced, but this can be resorbed during postthawing storage if this is possible by the nature of its packaging. The complex aspects of freezing and thawing meat and its effect on quality have been reviewed (122,123).

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