ShareCHARACTERIZATION OF THE INCREASE IN PALENESS OF MILK-FED VEAL DURING REFRIGERATED STORAGE.
Author(s) : POMMIER S. A.
Type of article: Article
Summary
THE PAPER GIVES INFORMATIONS CONCERNING THE MEAT COLOUR DURING STORAGE. MEAT CONCERNED IS PECTORALIS PROFUNDUS MUSCLE OF MILK-FED CALVES. INFLUENCE OF LIGHT AND AGING IS DISCUS PRESLAUGHTER HEMOGLOBIN CONCENTRATION IS ALSO TAKEN INTO ACCOUNT. SOME RESULTS ARE GIVEN.
Details
- Original title: CHARACTERIZATION OF THE INCREASE IN PALENESS OF MILK-FED VEAL DURING REFRIGERATED STORAGE.
- Record ID : 1992-1201
- Languages: English
- Source: Ital. J. Food Sci. - vol. 56 - n. 5
- Publication date: 1991
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles in this issue (7)
See the source
Indexing
-
Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Meat; Veal; Chilling; Ageing (meat); Organoleptic property; Haemoglobin; Lighting; Colour
-
Qualité de la viande de veau. Effet d'une stimu...
- Author(s) : BECHEREL F.
- Date : 1992
- Languages : French
- Source: Viandes Prod. carnés - vol. 13 - n. 2
View record
-
EFFECT OF LIGHT ON COLOUR AND REACTION OF NITRI...
- Author(s) : CARBALLO J., CAVESTANY M., JIMENEZ COLMENERO F.
- Date : 1991
- Languages : English
- Source: Meat Sci. - vol. 30 - n. 3
View record
-
EFFECT OF SPRAY-CHILLING ON THE QUALITY, BACTER...
- Author(s) : GREER G. G.
- Date : 1990
- Languages : English
- Source: Zuckerindustrie - vol. 115 - n. 6
View record
-
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
View record
-
Fleischreifung une sensorische Qualität.
- Author(s) : AUGUSTINI C., FISCHER K.
- Date : 1999
- Languages : German
- Source: Fleischwirtschaft - vol. 79 - n. 12
View record