ShareCOLOUR CHANGE OF VACUUM-PACKED MEAT DURING STORAGE.
[In Russian. / En russe.]
Author(s) : IVANOVA R. P., SERGEEVA E. L.
Type of article: Article
Summary
THE PAPER STUDIES THE EFFECT OF ANAEROBIC CONDITIONS ON THE COLOUR OF PACKED MEAT STORED AT SUBCRYOSCOPIC TEMPERATURES. IT WAS ESTABLISHED THAT VACUUM-PACKING PROTECTS MEAT AGAINST INDESIRABLE COLOUR CHANGES. THE PIGMENTS OF PACKED MEAT DURING ITS STORAGE UNDER SUBCOOLED CONDITION FOR 28 DAYS AND IN SEMI-FROZEN CONDITION FOR 42 DAYS HAVE THE FORM OF MYOGLOBIN.
Details
- Original title: [In Russian. / En russe.]
- Record ID : 1986-1081
- Languages: Russian
- Source: Kholodilnaya Tekhnika - n. 10
- Publication date: 1984
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Packaging;
Meat and meat products - Keywords: Vacuum; Meat; Packaging; Cryofreezing; Colour
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POTASSIUM SORBATE EFFECT ON PIGMENT CONCENTRATI...
- Author(s) : LANARI M. C., ZARITZKY N. E.
- Date : 1988
- Languages : English
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The influence of biopreservatives on the bacter...
- Author(s) : ROZBEH M., KALCHAYANAND N., FIELD R. A., JOHNSON M. C., RAY B.
- Date : 1993
- Languages : English
- Source: J. Food Saf. - vol. 13 - n. 2
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Effect of carbon dioxide or vacuum packaging on...
- Author(s) : ROUSSET S., RENERRE M.
- Date : 1991/12
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 26 - n. 6
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THE PACKAGING OF CHILLED RED MEATS.
- Author(s) : SHAY B. J., EGAN A. F.
- Date : 1987
- Languages : English
- Source: Food Technol. Aust. - vol. 39 - n. 6
View record
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Changes in colour of vacuum packed fresh pork m...
- Author(s) : DARABA A.
- Date : 2005
- Languages : English
- Source: An. Univ. Galati, Fasc. VI - vol. 23
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