ShareRelationships 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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Indexing
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HOT PROCESSING OF PORK CARCASSES. QUANTITATIVE ...
- Author(s) : CIA G.
- Date : 1985
- Languages : Portuguese
- Source: Bol. ITAL - vol. 22 - n. 2
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EFFECT OF PRE-CURE FREEZING AND THAWING ON THE ...
- Author(s) : KEMP J. D., LANGLOIS B. E., JOHNSON A. E.
- Date : 1982
- Languages : English
- Source: Journal of Food Protection - vol. 45 - n. 3
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Definition of the optimal freezing rate. 2. Inv...
- Author(s) : PETROVIC L., GRUJIC R., PETROVIC M.
- Date : 1993
- Languages : English
- Source: Meat Sci. - vol. 33 - n. 3
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THE ULTRA RAPID CHILLING OF PORK.
- Author(s) : JAMES S. J., GIGIEL A. J., HUDSON W. R.
- Date : 1983
- Languages : English
- Source: Meat Sci. - vol. 9 - n. 1
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Effects of freezing and thawing on moisture los...
- Author(s) : JEREMIAH L. E., BUSBOOM J. R., GIBSON L. L., JOHNSON K. A., REEVES J. J., WRIGHT R. W.
- Date : 1993
- Languages : English
- Source: J. Muscle Foods - vol. 4 - n. 2
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