ShareColour stability of meat products cured without nitrates.
Stabilnosc barwy przetworów miesnych peklowanych bez azotanów.
Author(s) : BAGNOWSKA A., KRALA L.
Type of article: Article
Summary
Colour stability of sausages during cold storage were evaluated on the basis of the results of measurements of the colour attributes in the international CIEL*a*b* system, and analysis of soluble proteins content, water holding capacity and MDA content (Malonic dialdehyde).
Details
- Original title: Stabilnosc barwy przetworów miesnych peklowanych bez azotanów.
- Record ID : 30010849
- Languages: Polish
- Source: Chlodnictwo - vol. 47 - n. 11
- Publication date: 2012/11
Links
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Indexing
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Themes:
Specialized cold stores;
Chilling of foodstuffs;
Meat and meat products - Keywords: Stability; Meat product; Nitrate; Cold storage; Colour
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