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Stability of red beet powder colour during cold storage of cooked ham.

[In Spanish. / En espagnol.]

Author(s) : GUERRA M. A., MARTIN M., RAMOS M., CEREZAL P.

Type of article: Article

Summary

The effect of red beet powder as a colouring matter in rapidly cured cooked ham was studied. Results indicate that ham colour was stable during the first 60 days in storage at 4 deg C. However, an increase in yellowness and a decrease in redness were observed after 90 days storage in both variants. Ham prepared with red beet powder showed a less intense red colour at this stage.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1996-0318
  • Languages: Spanish
  • Source: Rev. esp. Cienc. Tecnol. Aliment. - vol. 34 - n. 6
  • Publication date: 1994/12
  • Document available for consultation in the library of the IIR headquarters only.

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