ShareEffect of ammonia exposure on subsequent rancid flavour development in lamb.
Author(s) : HAGYARD C., CUMMINGS T., MARTIN A.
Type of article: Article
Summary
Effect of ammonia concentration and storage time at -20 deg C (3 to 12 months) on the development of off-flavours is given. Results are statistically analyzed to determine the effect of the meat's pH.
Details
- Original title: Effect of ammonia exposure on subsequent rancid flavour development in lamb.
- Record ID : 1994-2352
- Languages: English
- Source: J. Muscle Foods - vol. 4 - n. 3
- Publication date: 1993
Links
See other articles in this issue (2)
See the source
Indexing
-
Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Lamb; Meat; Temperature; Ammonia; Organoleptic property; Ph; Development
-
SENSORY EVALUATION OF LAMB AFTER GROWTH OF YEAS...
- Author(s) : WINGER R. J., LOWRY P. D.
- Date : 1983
- Languages : English
View record
-
SELECTION OF JUDGES AND ASSESSMENT OF STORAGE R...
- Author(s) : WINGER R. J.
- Date : 1984
- Languages : English
- Source: J. Food Technol. - vol. 19 - n. 1
View record
-
PRESSURE-INDUCED PH AND LENGTH CHANGES IN MUSCLE.
- Author(s) : MACFARLANE J., MCKENZIE I., TURNER R.
- Date : 1982
- Languages : English
- Source: Meat Sci. - vol. 7 - n. 3
View record
-
INFLUENCE OF ELECTRICAL STIMULATION, COOLING RA...
- Author(s) : SHORTHOSE W. R., POWELL V. H., HARRIS P. V.
- Date : 1986
- Languages : English
View record
-
EFFECT OF FREEZING STORAGE AT 253 K (-20 DEG C)...
- Author(s) : ABOU-SERIEH RAMADAN A.
- Date : 1986
- Languages : English
- Source: Nahrung - vol. 30 - n. 6
View record