ShareEffect of storage time on colour-stability parameters in beef.
Author(s) : FELDHUSEN F., WARNATZ A., ERDMANN R., WENZEL S.
Type of article: Article
Summary
Aging times of 1, 3, 5, 7, 11 and 13 days and oxygen exposure times of 1 minute and 5 hours was studied. No change in oxymyoglobin colour (bright red) occurred up to 5 days of aging.
Details
- Original title: Effect of storage time on colour-stability parameters in beef.
- Record ID : 1996-2948
- Languages: English
- Source: Meat Sci. - vol. 40 - n. 2
- Publication date: 1995/12
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Meat; Beef; Ageing (meat); Stability; Cold storage; Colour; Storage life
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Changes in colour of beef M. longissimus dorsi ...
- Author(s) : BOAKYE K., MITTAL G. S.
- Date : 1996
- Languages : English
- Source: Meat Sci. - vol. 42 - n. 3
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ELECTRICAL STIMULATION EFFECTS ON MYOGLOBIN PRO...
- Author(s) : SLEPER P. S.
- Date : 1983
- Languages : English
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Effect of electrical stimulation on the activit...
- Author(s) : KULIKOVSKAJA L. V.
- Date : 1992
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 3
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ANOXIC STORAGE OF FRESH BEEF. 2. COLOUR STABILI...
- Author(s) : O'KEEFFE M., HOOD D.
- Date : 1981
- Languages : English
- Source: Meat Sci. - vol. 5 - n. 4
View record
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The effects of electrical stimulation, thawing,...
- Author(s) : MOORE V. J., YOUNG O. A.
- Date : 1991
- Languages : English
- Source: Meat Sci. - vol. 30 - n. 2
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