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.
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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Meat; Veal; Chilling; Ageing (meat); Organoleptic property; Haemoglobin; Lighting; Colour
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- Date : 1984/10
- Languages : German
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- Author(s) : AUGUSTINI C., FISCHER K.
- Date : 1999
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- Date : 1986
- Languages : English
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- Author(s) : GIRARD J. P., TOURAILLE C.
- Date : 1985
- Languages : French
- Source: Filière Viande - vol. 8 - n. 79
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Effects of ultrarapid chilling and ageing on th...
- Author(s) : FELDHUSEN F., KUHNE M.
- Date : 1992
- Languages : English
- Source: Meat Sci. - vol. 32 - n. 2
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