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High quality dehydrated meats: Dehydration by freeze-drying method results in products with color, flavor, and food value characteristics of fresh meats

Authors

A. L. Tappel, University of California

L. W. Regier, University of California
G. F. Stewart, University of California

Publication Information

California Agriculture 9(10):4-5.

Published October 01, 1955

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Abstract

All the essential properties of fresh meat—color, flavor, and nutrient content—are in the rehydrated product of freeze-drying.

Full text

Full text is available in PDF.

Author notes

A. Conroy, of Baxter Warehouse Service, Oakland, and M. R. Emerson, of Gerber Products, Oakland, assisted in the studies reported here.

High quality dehydrated meats: Dehydration by freeze-drying method results in products with color, flavor, and food value characteristics of fresh meats

A. L. Tappel, L. W. Regier, G. F. Stewart

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High quality dehydrated meats: Dehydration by freeze-drying method results in products with color, flavor, and food value characteristics of fresh meats California Agriculture > Volume 9 > Number 10 > research article < Previous \| Table of Contents \| Next > < Previous \| Table of Contents \| Next > Authors Abstract Full text Author notes References PDF Citation Authors Abstract Full text Author notes References PDF Citation Authors A. L. Tappel, University of California L. W. Regier, University of California G. F. Stewart, University of California Publication Information California Agriculture 9(10):4-5. Published October 01, 1955 PDF \| Citation \| Permissions Author Affiliations show A. L. Tappel is Assistant Professor of Food Technology, University of California, Davis. L. W. Regier is Senior Laboratory Technician, Food Technology, University of California, Davis. G. F. Stewart is Professor of Poultry Husbandry, University of California, Davis. Abstract All the essential properties of fresh meat—color, flavor, and nutrient content—are in the rehydrated product of freeze-drying. Full text Full text is available in PDF. Author notes A. Conroy, of Baxter Warehouse Service, Oakland, and M. R. Emerson, of Gerber Products, Oakland, assisted in the studies reported here. Tappel A, Regier L, Stewart G. 1955. High quality dehydrated meats: Dehydration by freeze-drying method results in products with color, flavor, and food value characteristics of fresh meats. Calif Agr 9(10):4-5. Download citation as .RIS

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