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Relationships between Japanese pork colour standards and optical properties of pork before and after frozen storage.

Author(s) : IRIE M., SWATLAND H. J.

Type of article: Article

Summary

Measurement of variations in the optical properties of meat as a function of cold-storage and thawing conditions. Research into the relation between these characteristics and the water loss of meat during thawing and cooking.

Details

  • Original title: Relationships between Japanese pork colour standards and optical properties of pork before and after frozen storage.
  • Record ID : 1993-1456
  • Languages: English
  • Source: Food Res. int. - vol. 25 - n. 1
  • Publication date: 1992

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