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

Type of article: Article

Summary

THE SENSORY QUALITY OF PRODUCTS MADE FROM MEAT PROCESSED HOT IS PARTICULARLY IMPORTANT. THE AIM OF THE INVESTIGATIONS WAS TO EXAMINE THE COLOUR AND COLOUR STABILITY OF HOT MEAT AND COLD MEAT TAKEN FROM PORK, THE MEAT BEING CURED AT 278, 293 AND 303 K (5, 20 AND 30 DEG C) AND THEN HEAT TREATED. THE EXPERIMENTS INDICATED THAT THERE WERE NO DIFFERENCES IN COLOUR OR COLOUR STABILITY. THE DIFFERENT BRINE TEMPERATURES DID NOT APPEAR TO INFLUENCE THE RESULTS.

Details

Original title: COLOUR AND COLOUR STABILITY OF MEAT CURED HOT AND OF MEAT CURED COLD.
Record ID : 1987-0170
Languages: English
Source: Fleischwirtschaft - vol. 66 - n. 6
Publication date: 1986/06
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Food quality and safety. Microbiology;
Meat and meat products
Keywords: Cold boning; Brine; Meat; Chilling; Organoleptic property; Brining; Curing; Pork; Hot boning; Colour