Share

Colour stability of minimally processed meat.

Stabilnosc barwy miesa o niskim stopniu przetworzenia.

Author(s) : KRALA L.

Type of article: Article

Summary

The effects of several additives on the colour stability of minced pork and beef were investigated. It was shown that the effects differed depending on meat type and storage conditions. It was found that the addition of betanin to minced meat could adulterate the natural colour. Modified atmosphere conditions stabilised the colour of stored meat to a greater extent than the tested additives did.

Details

  • Original title: Stabilnosc barwy miesa o niskim stopniu przetworzenia.
  • Record ID : 2002-2011
  • Languages: Polish
  • Source: Chlodnictwo - vol. 36 - n. 7
  • Publication date: 2001
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (2)
See the source

Indexing