Quality-related changes during frozen storage were measured using the following analysis: water content, water holding capacity (WHC), glazing content, drip loss, color measurement, cooking yield, phosphate content, salt content, total lipid content, free fatty acid content and phospholipid content.
Breytingar á hráefnisgæðum í frosti voru mældar með því að skoða: vatnsinnihald, vatnsheldni, íshúðun, drip við þíðingu, lit, eldunarnýtingu, magn fosfats, salts, fitu, frírra fitusýra og fosfólípíða.