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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Vacuum or modified-atmosphere packaging of meat.
- Author(s) : MOERMAN P. C.
- Date : 1992
- Languages : Dutch
- Source: Voedingsm. Technol. - vol. 25 - n. 22
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CHARACTERIZATION OF THE INCREASE IN PALENESS OF...
- Author(s) : POMMIER S. A.
- Date : 1991
- Languages : English
- Source: Ital. J. Food Sci. - vol. 56 - n. 5
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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
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Cochineal as a colorant in processed pork meat....
- Author(s) : MADSEN H. L., STAPELFELDT H., BERTELSEN G., SKIBSTED L. H.
- Date : 1993
- Languages : English
- Source: J. agric. Food Chem. - vol. 46 - n. 3
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ACCEPTABILITY OF CHILLED AND FROZEN HAM.
- Author(s) : AMBROSIADIS I.
- Date : 1982
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 78
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