Effects on colour characteristics of buffalo meat during blooming, retail display and using vitamin C during refrigerated storage

Experiments were conducted to determine the effect of blooming, retail display and vitamin C on colour changes/improvement of buffalo meat. To evaluate the effect of blooming, top round cuts of buffalo were allowed to bloom for 60 min. As colour bloomed, a* value increased from 6.47 to 10.01 at 45 m...

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Detaylı Bibliyografya
Yayımlandı:J Food Sci Technol
Asıl Yazarlar: Sen, A. R., Muthukumar, M., Naveena, B. M., Ramanna, D. B. V.
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Springer India 2012
Konular:
Original Article
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC4571273/
https://ncbi.nlm.nih.gov/pubmed/26396356
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0882-x
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