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Pink colour development in turkey meat as affected by nicotinamide, cooking temperature, chilling rate, and storage time.

Author(s) : CLAUS J. R., SHAW D. E., MARCY J. A.

Type of article: Article

Summary

Effects of temperature, chilling rate, and storage time were investigated relative to pink colour intensity of turkey meat cooked in the presence of 2% nicotinamide.

Details

  • Original title: Pink colour development in turkey meat as affected by nicotinamide, cooking temperature, chilling rate, and storage time.
  • Record ID : 1995-3666
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 59 - n. 6
  • Publication date: 1994/11
  • Document available for consultation in the library of the IIR headquarters only.

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