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FACTORS RELATED TO THE COLOUR AND COLOUR STABILITY OF FROZEN RESTRUCTURED BEEF STEAKS.

Author(s) : CHU Y. H.

Type of monograph: Doctoral 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.

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