ShareThe meaning of "fresh" in fresh pork.
Untersuchungen zum Begriff "Frisch" bei frischem Schweinefleich.
Author(s) : PICHNER R., RÖDEL W., FREUDENREICH P., GAREIS M.
Type of article: Article
Summary
The results showed that suitable parameters for describing freshness are: surface bacterial count, the K value, the surface colour, surface pH and redox potential.
Details
- Original title: Untersuchungen zum Begriff "Frisch" bei frischem Schweinefleich.
- Record ID : 1999-0279
- Languages: German
- Source: Mitt.bl. Fleischforsch. Kulmb. - vol. 36 - n. 138
- Publication date: 1997/12
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Meat and meat products
- Keywords: Microbiology; Meat; Bacteria; Quality; Fresh produce; Pork; Ph; Enzyme; Colour
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