Stabilization of minced meat colour by carbon monoxide
The effect of carbon monoxide was studied on the colour stabilisation of minced meat and on oxidation of lipids. The meat colour was evaluated using reflectance spectrophotometry and video image analysis (software LUCIA 5.20). Minced meat (beef and mixture of beef and pork) was packed under industri...
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| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Czech Academy of Agricultural Sciences
2008-10-01
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| Series: | Czech Journal of Food Sciences |
| Assuntos: | |
| Acceso en liña: | https://cjfs.agriculturejournals.cz/artkey/cjf-200805-0003_stabilization-of-minced-meat-colour-by-carbon-monoxide.php |
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