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Colour, myoglobin denaturation and storage stability of raw and cooked mutton chops at different end point cooking temperature
In our study effect of different end point temperature (51 °C, 65 °C, 71 °C and 79 °C) on physicochemical and storage stability of mutton chops were evaluated. The L* (lightness) value and b* (yellowness) increased (P < 0.05) in cooked mutton chops than the raw mutton. The a* value (redness) decr...
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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2011
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4008748/ https://ncbi.nlm.nih.gov/pubmed/24803706 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0557-z |
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