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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Библиографические подробности
Главные авторы: I, V. Kozyrev, T. M. Mittelstein, V. A. Pchelkina, A. B. Lisitsyn
Формат: Artigo
Язык:Inglês
Опубликовано: The V.M. Gorbatov All-Russian Meat Research  Institute 2017-07-01
Серии:Teoriâ i Praktika Pererabotki Mâsa
Предметы:
beef
meat colour
meat quality
Online-ссылка:https://www.meatjournal.ru/jour/article/view/66
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