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Modifications de la couleur du porc frais emballé sous vide et entreposé à des températures frigorifiques.

Changes in colour of vacuum packed fresh pork meat stored at refrigeration temperatures.

Auteurs : DARABA A.

Type d'article : Article

Résumé

The change in the colour of the meat is conditioned by the preservation method that is used. In the case of vacuum packaging, the colour of the meat changes at the level of the superficial layer. Also worth mentioning was the fact that during the entire storage period the vacuum packaging did not lead to the appearance of the colour defects as a result of forming of sulphmyoglobin or choleglobin.

Détails

  • Titre original : Changes in colour of vacuum packed fresh pork meat stored at refrigeration temperatures.
  • Identifiant de la fiche : 2006-0850
  • Langues : Anglais
  • Source : An. Univ. Galati, Fasc. VI - vol. 23
  • Date d'édition : 2005

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