ShareDEVELOPMENT OF PINK COLOUR IN COOKED PORK.
Author(s) : HOWE J., GULLETT E., USBORNE W.
Type of article: Article
Summary
THE EFFECTS OF COOKING AND CHILLED OR FROZEN STORAGE ON THE COLOUR CHANGE OF SPARE RIB ROASTS WERE EVALUATED. THE INCREASE IN THE CORE TEMPERATURE OF ROASTS RESULTS IN THE LOSS OF THE PINK COLOUR OF MEAT. RESULTS OF ORGANOLEPTIC AND CALORIMETRIC ANALYSES. (Bull. bibliogr. CDIUPA, FR., 16, N.7-8, 1982/07-08, 169919.
Details
- Original title: DEVELOPMENT OF PINK COLOUR IN COOKED PORK.
- Record ID : 1984-0603
- Languages: English
- Source: J. Inst. can. Sci. Technol. aliment. - vol. 15 - n. 1
- Publication date: 1982
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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Meat; Chilling; Organoleptic property; Pork; Development; Cooking; Colour; Freezing
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