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COLOUR CHANGES IN PACKAGED BEEF DURING SIMULATED RETAIL DISPLAY.

Author(s) : MACDOUGALL D. B., ALLEN R. A.

Summary

FACTORS AFFECTING COLOUR CHANGE INCLUDING PIGMENT CONCENTRATION, OXYGEN AVAILABILITY, TEMPERATURE, PH AND THE EXTENT OF PROTEIN DENATURATION ARE DISCUSSED. THE EFFECT OF ELECTRICAL STIMULATION, CONDITIONING AND FROZEN STORAGE ON COLOUR CHANGE WAS INVESTIGATED. ELECTRICAL STIMULATION IMPROVED COLOUR AS DID LOW DISPLAY TEMPERATURES OF 273 K (0 DEG C) AND CONDITIONING FOR 14 DAYS IN A VACUUM PACK AT 273 K. FREEZING REDUCED COLOUR STABILITY, AND MINCING NEGATED ANY ADVANTAGE DERIVED FROM CONDITIONING OR STIMULATION. G.R.S.

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Details

  • Original title: COLOUR CHANGES IN PACKAGED BEEF DURING SIMULATED RETAIL DISPLAY.
  • Record ID : 1988-1068
  • Languages: English
  • Publication date: 1986/09/10
  • Source: Source: Proc. Bristol Meet., IIR/C. R. Réun. Bristol, IIF
    1986-3; 439-448; 4 fig.; 2 tabl.; 24 ref.; discuss.
  • Document available for consultation in the library of the IIR headquarters only.

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