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Changes in Colour and Myoglobin of Minced Beef Meat Due to High Pressure Processing

โœ Scribed by Anne Carlez; Teresa Veciana-Nogues; Jean-Claude Cheftel

Book ID
115609987
Publisher
Elsevier Science
Year
1995
Tongue
English
Weight
212 KB
Volume
28
Category
Article
ISSN
1096-1127

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Changes in Colour and Myoglobin of Mince
Changes in Colour and Myoglobin of Minced Beef Meat Due to High Pressure Processing
โœ Anne Carlez; Teresa Veciana-Nogues; Jean-Claude Cheftel ๐Ÿ“‚ Article ๐Ÿ“… 1995 ๐Ÿ› Elsevier Science ๐ŸŒ English โš– 212 KB

Minced beef meat was packaged under vacuum, air or oxygen, and pressurized at 10 ยฐC for 10 min. L\* colour values increased significantly in the range 200-350 MPa, the meat becoming pink, while a\* values decreased at 400-500 MPa, the meat becoming grey-brown. Simultaneously, total extractible myogl