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COLOUR AND COLOUR STABILITY OF MEAT CURED HOT AND OF MEAT CURED COLD.

[In German. / En allemand.]

Author(s) : FELDHUSEN F.

Type of article: Article

Summary

THE AIM OF THE PRESENT INVESTIGATIONS WAS TO EXAMINE THE COLOUR AND COLOUR STABILITY OF HOT MEAT AND COLD MEAT TAKEN FROM PIGS, THE MEAT BEING CURED AT DIFFERENT BRINE TEMPERATURES: 278, 293, 303 K (5, 20, 30 DEG C) AND THEN HEAT TREATED. THE EXPERIMENTS INDICATED THAT THERE WERE NO DIFFERENCES IN COLOUR OR COLOUR STABILITY BETWEEN MEAT CURED HOT AND MEAT CURED COLD. THE DIFFERENTBRINE TEMPERATURES DID NOT APPEAR TO INFLUENCE THE RESULTS.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1986-0681
  • Languages: German
  • Source: Fleischwirtschaft - vol. 65 - n. 10
  • Publication date: 1985/10
  • Document available for consultation in the library of the IIR headquarters only.

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