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Influence on meat colour of spray-chilling the surface of pig carcasses.

Author(s) : FELDHUSEN F., KIRSCHNER T., KOCH R., GIESE W., WENZEL S.

Type of article: Article

Summary

Effects of the treatment on the formation of metmyoglobin in pork muscle, and their change of colour during a cooling period of 4 or 20 hours are studied.

Details

  • Original title: Influence on meat colour of spray-chilling the surface of pig carcasses.
  • Record ID : 1996-1669
  • Languages: English
  • Source: Meat Sci. - vol. 40 - n. 2
  • Publication date: 1995

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