SharePink 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.
Links
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Indexing
- Themes: Poultry
- Keywords: Poultry; Cooling rate; Meat; Temperature; Development; Cooking; Colour; Storage life; Turkey (poultry)
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- Formats : PDF
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