Author: Marvin Mathias VoegeliPublisher:
ISBN:
Category : Meat
Languages : en
Pages : 274
Book Description
The Measurement of Fresh Beef Muscle Color Changes by Disk Colorimetry
Author: Marvin Mathias VoegeliPublisher:
ISBN:
Category : Meat
Languages : en
Pages : 274
Book Description
Some Causes and Measurements of Color Changes in Fresh Retail Meat Cuts
Author: Ogbourne Duke ButlerPublisher:
ISBN:
Category : Meat
Languages : en
Pages : 188
Book Description
Food Technology
Author: A study of the redness of vacuum packaged cut beef; the effects of package
Author: Robert Waters DeanBibliography of Agriculture
Author: The Effect of Mineral Supplementation on the Color and Myoglobin Concentration of Pork Muscle
Author: Wayne Edward HenryPublisher:
ISBN:
Category : Minerals in animal nutrition
Languages : en
Pages : 110
Book Description
A Spectrophotometric Reflectance Method for Determining the Chemical Nature of Myoglobin Pigment in Fresh Beef
Author: Robert Waters DeanHandbook of Meat, Poultry and Seafood Quality
Author: Leo M. L. NolletPublisher: John Wiley & Sons
ISBN: 0470276541
Category : Technology & Engineering
Languages : en
Pages : 739
Book Description
The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes and flavors. Following sections discuss factors affecting the quality of beef, pork, poultry, and seafood. Under each muscle food, some or all of the following factors affecting the quality are discussed:.:.; additives.; aroma.; color.; contaminants.; flavors.; microbiology.; moisture.; mouthfeel.; nutrition.; packaging.; safety.; sensory attributes.; shelf-life.; stability.; tainting.; t.
Color Stabilization of Prepackaged Frozen Meat by the Use of Carbon Monoxide
Author: William Eben TownsendPublisher:
ISBN:
Category : Frozen foods
Languages : en
Pages : 182
Book Description
Author: