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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- Author(s) : JONES H. E. Jr
- Date : 1980/03
- Languages : English
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SENSORY ANALYSIS OF WARMED-OVER FLAVOUR IN MEAT.
- Author(s) : LOVE J.
- Date : 1988
- Languages : English
- Source: J. Food Technol. - vol. 42 - n. 6
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EFFECT OF RETAIL STORAGE TEMPERATURE ON STABILI...
- Author(s) : KAUFFMAN R. G.
- Date : 1986/09/10
- Languages : English
- Formats : PDF
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IMPROVING THE QUALITY OF PSE PORK BY MEANS OF V...
- Author(s) : WOLTERSDORF W., TROEGER K.
- Date : 1988/07
- Languages : German
- Source: Fleischwirtschaft - vol. 68 - n. 7
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THE EFFECT OF PRECOOKING AND THAWING METHODS ON...
- Author(s) : BEKE G., SEBOK A.
- Date : 1987/08/24
- Languages : English
- Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
- Formats : PDF
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