TECHNOLOGICAL PROPERTIES OF CHILLED BEEF OF VARIOUS COLOR CLASSES

Technological properties were studied for chilled beef of different classes concerning the color of muscle tissue obtained from Hereford (beef cattle) and White-and-Black (beef and dairy cattle) breeds. The color of Longissimus dorsi muscle in CIELab units wasexamined using Konica Minolta CM‑2300d s...

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Bibliografiske detaljer
Main Authors: I, V. Kozyrev, T. M. Mittelstein, V. A. Pchelkina, A. B. Lisitsyn
Format: Artigo
Sprog:Inglês
Udgivet: The V.M. Gorbatov All-Russian Meat Research  Institute 2017-07-01
Serier:Teoriâ i Praktika Pererabotki Mâsa
Fag:
beef
meat colour
meat quality
Online adgang:https://www.meatjournal.ru/jour/article/view/66
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