ShareEffects of various fresh meat storage methods on the colour of cooked ground pork.
Author(s) : CORNFORTH D. P., GHORPADE V. M., KIM Y.
Type of article: Article
Summary
Influence of storage time and storage method (freezing, vacuum chilling and aerobic chilling) of meat on the microflora, reducing capacity, pH and colour of cooked meat. Identification of the red-colour-inducing pigments.
Details
- Original title: Effects of various fresh meat storage methods on the colour of cooked ground pork.
- Record ID : 1994-2371
- Languages: English
- Source: J. Muscle Foods - vol. 4 - n. 1
- Publication date: 1993
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
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DEVELOPMENT OF PINK COLOUR IN COOKED PORK.
- Author(s) : HOWE J., GULLETT E., USBORNE W.
- Date : 1982
- Languages : English
- Source: J. Inst. can. Sci. Technol. aliment. - vol. 15 - n. 1
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- Date : 1996
- Languages : English
- Source: Meat Sci. - vol. 42 - n. 4
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- Date : 1991
- Languages : English
- Source: Ital. J. Food Sci. - vol. 56 - n. 2
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- Author(s) : LAACK R. L. J. M. van, BERRY B. W., SOLOMON M. B.
- Date : 1996/03
- Languages : English
- Source: Ital. J. Food Sci. - vol. 61 - n. 2
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- Author(s) : BHATTACHARYA M., HANNA M. A.
- Date : 1989
- Languages : English
- Source: J. Food Eng. - vol. 9 - n. 2
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