ShareCHANGES IN THE COLOUR AND OPACITY OF MEAT.
Author(s) : MACDOUGALL D. B.
Type of article: Article
Summary
IN FRESH MEAT THE OXIDATION OF THE OXYMYOGLOBIN PIGMENT INTO METMYOGLOBIN MAINLY DEPENDS ON THE REDUCING POWER OF MEAT, THE PRESENCE OF OXYGEN AND TEMPERATURE. IN FROZEN MEAT, LIGHT IS THE MAIN WORKING FACTOR. THE STRESSES TO WHICH THE ANIMAL WAS SUBJECTED PRIOR TO SLAUGHTERING AND THE TREATMENT OF THE CARCASS AFTER SLAUGHTERING (ELECTRICAL STIMULATION AND COOLING RATE) AND STORAGE CONDITIONS AFFECT LIGHT DIFFUSION PROPERTY. (Bull. anal. CIE, FR., 37, N.6, 1983/06, 83-242-7/3.
Details
- Original title: CHANGES IN THE COLOUR AND OPACITY OF MEAT.
- Record ID : 1983-2209
- Languages: English
- Source: J. agric. Food Chem. - 1982.07; 75-88; 4 fig.; ref.
- Publication date: 1982
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Oxidation; Meat; Organoleptic property; Frozen food; Colour
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