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Colour changes of chicken leg patties due to end-point temperature, packaging and refrigerated storage.

Author(s) : ANG C. Y. W., HUANG Y. W.

Type of article: Article

Summary

Patties of broiler leg muscle were heated to end-point temperatures of 60, 65, 70, 75, 80 or 85 deg C, packaged in polyethylene bags or vacuum skin packs and stored at 4 deg C for up to 14 days. As end-point temperatures increased, lightness and yellowness increased whereas redness decreased. Other results are given.

Details

  • Original title: Colour changes of chicken leg patties due to end-point temperature, packaging and refrigerated storage.
  • Record ID : 1994-3622
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 59 - n. 1
  • Publication date: 1994/01
  • Document available for consultation in the library of the IIR headquarters only.

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