ShareCOLOUR 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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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Oxidation; Mince; Lipid; Meat; Beef; Organoleptic property; Chemical property; Boning; Colour; Freezing
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