ShareDiscoloration of fresh pork as related to muscle and display conditions.
Author(s) : ZHU L. G., BREWER M. S.
Type of article: Article
Summary
Pale, soft, exudative; normal; and dark, firm, dry pork was held 7 days at 4 deg C under light or dark, then colour was evaluated instrumentally and visually. Change in reflectance (R630-R580) was used to estimate colour changes due to oxymyoglobin.
Details
- Original title: Discoloration of fresh pork as related to muscle and display conditions.
- Record ID : 1999-2362
- Languages: English
- Source: Ital. J. Food Sci. - vol. 63 - n. 5
- Publication date: 1998/09
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Meat and meat products
- Keywords: Muscle; Meat; Display cabinet; Fresh produce; Pork; Colour
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Untersuchungen zum Begriff "Frisch" bei frische...
- Author(s) : PICHNER R., RÖDEL W., FREUDENREICH P., GAREIS M.
- Date : 1997/12
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - vol. 36 - n. 138
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Fleischreifung une sensorische Qualität.
- Author(s) : AUGUSTINI C., FISCHER K.
- Date : 1999
- Languages : German
- Source: Fleischwirtschaft - vol. 79 - n. 12
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Aplicación de un método enzimático para diferen...
- Author(s) : DÍAZ O., VEIGA A., ROS C., et al.
- Date : 2002/12
- Languages : Spanish
- Source: Acta Alimentaria - vol. 39 - n. 339
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Postmortem changes of sarcoplasmic proteins of ...
- Author(s) : Ifremer, FIOM, REHBEIN H.
- Date : 1997/11/12
- Languages : English
- Source: Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
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Differentiation between fresh and frozen-thawed...
- Author(s) : SEN A. R., SHARMA N.
- Date : 2001/09
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 38 - n. 5
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