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CHANGES IN THE COLOUR AND OPACITY OF MEAT.

Author(s) : MACDOUGALL D.

Type of article: Article

Summary

THE OXIDATION OF MEAT MYOGLOBIN (OXYMYOGLOBIN AND METMYOGLOBIN) MAINLY DEPENDS ON A OXYGEN AVAILABILITY AND TEMPERATURE. FOR FROZEN MEAT, LIGHT IS THE MAIN FACTOR AFFECTING OXIDATION RATE. THE CHANGES IN THE COLOUR OF MEAT, DUE TO THE APPEARANCE OF THESE PIGMENTS AND TO GLYCOLYSIS WERE STUDIED UNDER DIFFERENT TEMPERATURE AND LIGHT EXPOSURE CONDITIONS. (Bull. bibliogr. CDIUPA, FR., 16, N.9, 1982/09, 29, 170751.

Details

  • Original title: CHANGES IN THE COLOUR AND OPACITY OF MEAT.
  • Record ID : 1983-1388
  • Languages: English
  • Source: J. agric. Food Chem. - vol. 9 - n. 1-2
  • Publication date: 1982

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