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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Main Authors: I, V. Kozyrev, T. M. Mittelstein, V. A. Pchelkina, A. B. Lisitsyn
格式: Artigo
語言:Inglês
出版: The V.M. Gorbatov All-Russian Meat Research  Institute 2017-07-01
叢編:Teoriâ i Praktika Pererabotki Mâsa
主題:
beef
meat colour
meat quality
在線閱讀:https://www.meatjournal.ru/jour/article/view/66
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