ShareColour and colour stability of dry-cured ham.
Summary
Influence of light intensity, during storage at 5 deg C, on the changes in the CIE colorimetric indices, discolouration and nitrozation of the pigments of ham slices. Packaging reduces discoloration of ham.
Details
- Original title: Colour and colour stability of dry-cured ham.
- Record ID : 1994-2361
- Languages: English
- Source: 38th International Congress of Meat Science and Technology (ICoMST). Proceedings.
- Publication date: 1992/08/23
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Packaging;
Meat and meat products - Keywords: Light; Meat; Organoleptic property; Cold storage; Packaging; Ham; Colour
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Storage of carcasses, cuts and consumer portion...
- Author(s) : SHAY B. J., EGAN A. F., BILL B. A.
- Date : 1992/08/23
- Languages : English
- Source: 38th International Congress of Meat Science and Technology (ICoMST). Proceedings.
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Influence of dietary vitamin E (alpha-tocophero...
- Author(s) : MONAHAN F. J., ASGHAR A., GRAY J. I., BUCKLEY D. J., MORRISSEY P. A.
- Date : 1992/08/23
- Languages : English
- Source: 38th International Congress of Meat Science and Technology (ICoMST). Proceedings.
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THE EFFECT OF LIGHTING ON COLOUR OF BEEF.
- Author(s) : BERTELSEN G., BÖGH-SÖRENSEN L.
- Date : 1986/09/10
- Languages : English
- Formats : PDF
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PREDICTION OF SHELF LIFE OF COOKED, SLICED, VAC...
- Author(s) : BERTELSEN G., KIDMOSE U., LIBERSKI D. J. A.
- Date : 1989
- Languages : English
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EFFECTS OF BLAST CHILLING PORK CARCASSES ON THE...
- Author(s) : JONES S. D. M., et al.
- Date : 1986/09/10
- Languages : English
- Formats : PDF
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