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
See the source
Indexing
-
Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Meat; Chilling; Organoleptic property; Sausage; Pork; Nitrite; Lighting; Colour
-
EFFECTS OF NITRITES AND TEMPERATURE ON THE CURI...
- Author(s) : FUKUMOTO K.
- Date : 1989
- Languages : Japanese
- Source: Nippon Shokuhin Kogyo Gakkai-Shi - vol. 36 - n. 3
View record
-
Low-fat fresh pork sausage patty stability in r...
- Author(s) : BRADFORD D. D., HUFFMAN D. L., EGBERT W. R., JONES W. R.
- Date : 1993/05
- Languages : English
- Source: Ital. J. Food Sci. - vol. 58 - n. 3
View record
-
CHARACTERIZATION OF THE INCREASE IN PALENESS OF...
- Author(s) : POMMIER S. A.
- Date : 1991
- Languages : English
- Source: Ital. J. Food Sci. - vol. 56 - n. 5
View record
-
EFFECT OF SODIUM NITRITE CONCENTRATION, SODIUM ...
- Author(s) : WESLEY R. L., MARION W. W., SEBRANEK J. G.
- Date : 1982
- Languages : English
View record
-
PROPERTIES OF LOW-SODIUM FRANKFURTER-TYPE SAUSA...
- Author(s) : VOSGEN W., MARTIN N.
- Date : 1989/07
- Languages : German
- Source: Fleischwirtschaft - vol. 69 - n. 7
View record