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EFFECT OF PH ON TBA VALUES OF GROUND RAW POULTRY MEAT.

Author(s) : CHEN T. C., WAIMALEONGORAEK C.

Type of article: Article

Summary

BROILER MEAT WAS GROUND AND ADJUSTED TO PH VALUES OF APPROXIMATELY 3, 5, 7 AND 9. THE SAMPLES WERE THEN STORED AT 275 AND 277 K (2 AND 4 DEG C). THIOBARBITURIC ACID VALUES WERE MEASURED IMMEDIATELY AND AFTER 14 DAY COLD STORAGE. THE PH VALUE OF MEAT AFFECTS LIPID OXIDATION. LOW PH VALUES HAVE A PRO-OXIDANT EFFECT.

Details

  • Original title: EFFECT OF PH ON TBA VALUES OF GROUND RAW POULTRY MEAT.
  • Record ID : 1983-1018
  • Languages: English
  • Publication date: 1981
  • Source: Source: J. Food Sci.
    vol. 46; n. 6; 1946-1947; 2 fig.; 12 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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