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BLUEING DISCOLORATION IN CANNED CRAB MEAT (Cancer magister)

✍ Scribed by J. K. BABBITT; D. K. LAW; D. L. CRAWFORD

Book ID
108800289
Publisher
Institute of Food Technologists
Year
1973
Tongue
English
Weight
353 KB
Volume
38
Category
Article
ISSN
0022-1147

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This study objectively and quantiΓΌably examined the eΓΎ ect of a series of factors on blue crab meat discoloration. Factors explored include heating process, animal harvest location, and position of meat within a container. A Spectrogard colorimeter was used to collect visual reΓ½ectance spectra betwe