COLOUR AND COLOUR STABILITY OF HOT PROCESSED FROZEN MINCED BEEF. RESULTS FROM CHEMICAL MODEL EXPERIMENTS TESTED UNDER STORAGE CONDITIONS.

Author(s) : ANDERSEN H. J., BERTELSEN G., SKIBSTED L. H.

Type of article: Article

Summary

COMPARISON OF PH, COLOUR STABILITY, MICROFLORA AND LIPID OXIDATION ON THE SURFACE OF HOT-OR COLD-BONED MINCED MEAT, WITH OR WITHOUT THE ADDITION OF SODIUMCHLORIDE AND STORED AT 255 K (-18 DEG C) IN DARKNESS OR LIGHT. VARIATIONS IN COLOUR RESULTING FROM LIPID OXIDATION ARE DISCUSSED. (Bibliogr. int. CDIUPA, FR., 90-261795.

Details

  • Original title: COLOUR AND COLOUR STABILITY OF HOT PROCESSED FROZEN MINCED BEEF. RESULTS FROM CHEMICAL MODEL EXPERIMENTS TESTED UNDER STORAGE CONDITIONS.
  • Record ID : 1991-0238
  • Languages: English
  • Source: Meat Sci. - vol. 28 - n. 2
  • Publication date: 1990

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