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Colour 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

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