ShareFACTORS RELATED TO THE COLOUR AND COLOUR STABILITY OF FROZEN RESTRUCTURED BEEF STEAKS.
Author(s) : CHU Y. H.
Type of monograph: Thesis
Summary
INVESTIGATION INTO THE EFFECTS OF GRINDING, RESTRUCTURINGAND PACKAGING OF MEAT ON THE KINETICS OF DISCOLOURATION, RESULTING FROM MYOGLOBIN OXIDATION. SEVERAL SOLUTIONS ARE PROPOSED TO STABILIZE THE COLOUR OF RESTRUCTURED MEAT: GRINDING WITH CARBON DIOXIDE, ADDITION OF TRIPOLYPHOSPHATE, MODIFIED ATMOSPHERE PACKAGING AND/OR PACKAGING IN AIRTIGHT MATERIALS, ETC.
Details
- Original title: FACTORS RELATED TO THE COLOUR AND COLOUR STABILITY OF FROZEN RESTRUCTURED BEEF STEAKS.
- Record ID : 1990-0667
- Languages: English
- Publication: United states/United states
- Publication date: 1987
- Source: Source: DAI n. 8725023; 168 p.; 220 ref.
Indexing
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COLOUR AND COLOUR STABILITY OF FROZEN RESTRUCTU...
- Author(s) : CHU Y. H.
- Date : 1988
- Languages : English
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LACTIC ACID CONCENTRATION AND MICROBIAL SPOILAG...
- Author(s) : NASSOS P. S., KING A. D. Jr, STAFFORD A. E.
- Date : 1985
- Languages : English
View record
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THE EFFECT OF LIGHTING ON COLOUR OF BEEF.
- Author(s) : BERTELSEN G., BÖGH-SÖRENSEN L.
- Date : 1986/09/10
- Languages : English
- Formats : PDF
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COMPARISON OF DIFFERENT PACKAGING SYSTEMS FOR T...
- Author(s) : ROUSSET S., RENERRE M.
- Date : 1990
- Languages : English
- Source: Sci. Aliments - vol. 10 - n. 4
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Shelf life of minced beef packaged under modifi...
- Author(s) : SANTORO A., SARLI T. A., MURRU N., PEPE T., CORTESI M. L.
- Date : 1994/02
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 33 - n. 323
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