Loading...
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...
Na minha lista:
| Udgivet i: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer India
2012
|
| Fag: | |
| Online adgang: | 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 |
| Tags: |
Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!
|