ShareChanges in colour of beef M. longissimus dorsi muscle during ageing.
Author(s) : BOAKYE K., MITTAL G. S.
Type of article: Article
Summary
The effects of vacuum packaging, of carcass cooling rate and of the thickness of surface fat on the colour parameters L, a, and b of beef were assessed during ageing at 2 deg C. The duration of ageing affected all the colour parameters, whereas the cooling rate influenced only the L and b values, which depend on the thickness of surface fat.
Details
- Original title: Changes in colour of beef M. longissimus dorsi muscle during ageing.
- Record ID : 1997-1620
- Languages: English
- Source: Meat Sci. - vol. 42 - n. 3
- Publication date: 1996
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Indexing
- Themes: Meat and meat products
- Keywords: Meat; Chilling; Beef; Ageing (meat); Colour
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ELECTRICAL STIMULATION EFFECTS ON MYOGLOBIN PRO...
- Author(s) : SLEPER P. S.
- Date : 1983
- Languages : English
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Effect of storage time on colour-stability para...
- Author(s) : FELDHUSEN F., WARNATZ A., ERDMANN R., WENZEL S.
- Date : 1995/12
- Languages : English
- Source: Meat Sci. - vol. 40 - n. 2
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EFFECT OF SPRAY-CHILLING ON THE QUALITY, BACTER...
- Author(s) : GREER G. G.
- Date : 1990
- Languages : English
- Source: Zuckerindustrie - vol. 115 - n. 6
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EFFECTS OF OZONE ON BEEF CARCASS SHRINKAGE, MUS...
- Author(s) : GREER G. G., JONES S. D. M.
- Date : 1989
- Languages : English
- Source: Can. Inst. Food Sci. Technol. J. - vol. 22 - n. 2
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ANOXIC STORAGE OF FRESH BEEF. 2. COLOUR STABILI...
- Author(s) : O'KEEFFE M., HOOD D.
- Date : 1981
- Languages : English
- Source: Meat Sci. - vol. 5 - n. 4
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