Hilgardia
Hilgardia
Hilgardia
University of California
Hilgardia

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
L. W. Regier
G. F. Stewart

Authors Affiliations

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.

Publication Information

Hilgardia 9(10):4-5. DOI:10.3733/ca.v009n10p4. October 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.

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. Hilgardia 9(10):4-5. DOI:10.3733/ca.v009n10p4
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