ShareEFFECT OF LIGHT ON COLOUR AND REACTION OF NITRITE IN SLICED PORK BOLOGNA UNDER DIFFERENT CHILLED STORAGE TEMPERATURES.
Author(s) : CARBALLO J., CAVESTANY M., JIMENEZ COLMENERO F.
Type of article: Article
Summary
DETERMINATION OF THE EFFECTS OF LIGHTING CONDITIONS, DURING STORAGE, ON NITRITE CONVERSION, RED-COLOUR STABILITY AND THE DEVELOPMENT OF RANCIDNESS IN THESE PRODUCTS STORED AT 0 OR 7 DEG C. THE COLOUR LOSSES ARE CAUSED BY PHOTOCHEMICAL REACTIONS, WHEREAS NITRITE CONVERSION IS MAINLY DEPENDENT ON THE STORAGE TEMPERATURE. (Bibliogr. int. CDIUPA, FR., 91-274090.
Details
- Original title: EFFECT OF LIGHT ON COLOUR AND REACTION OF NITRITE IN SLICED PORK BOLOGNA UNDER DIFFERENT CHILLED STORAGE TEMPERATURES.
- Record ID : 1992-1722
- Languages: English
- Source: Meat Sci. - vol. 30 - n. 3
- Publication date: 1991
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Meat; Chilling; Organoleptic property; Sausage; Pork; Nitrite; Lighting; Colour
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