ShareFLAVOUR ADJUNCTS FOR RESTRUCTURED PORK.
Author(s) : MARRIOTT N. G.
Type of article: Article
Summary
DETERMINATION, BY INSTRUMENTAL AND SENSORIAL ANALYSIS, OF THE CHANGES IN THE COLOUR AND ORGANOLEPTIC PROPERTIES OF RESTRUCTURED MEATS FLAVOURED WITH DESICCATED POTATOES, MUSH-ROOMS OR WITH AN EXTRACT OF LIQUID SMOKE AND STORED, PRIOR TO ANALYSIS, FOR 42 DAYS AT 253 K (-20 DEG C). EFFECT ON THE TEXTURE, TENDERNESS AND OXYDATIVE RANCIDITY OF MEATS. (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-243184.
Details
- Original title: FLAVOUR ADJUNCTS FOR RESTRUCTURED PORK.
- Record ID : 1989-1418
- Languages: English
- Source: J. Food Qual. - vol. 11 - n. 2
- Publication date: 1988
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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Oxidation; Meat; Organoleptic property; Pork; Freezing
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