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Colour and its stability in restructured beef steaks during frozen storage: effects of various binders.

Author(s) : CHEN C. M., TROUT G. R.

Type of article: Article

Summary

Colour and its stability were evaluated in restructured steaks made with various binders vs controls. Steaks made with various binders showed similar effects on initial surface metmyoglobin concentration and sensory colour attributes, except steaks made with calcium alginate or soy isolate protein. During 12-week frozen storage, steaks made with various binders (except soy protein isolate) had similar colour stabilities.

Details

  • Original title: Colour and its stability in restructured beef steaks during frozen storage: effects of various binders.
  • Record ID : 1993-0311
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 56 - n. 6
  • Publication date: 1991/11
  • Document available for consultation in the library of the IIR headquarters only.

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