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Colour determination of beef juices as an indicator of beef cooking temperatures

✍ Scribed by Nusimovich, A.D.; Celmi, R.A.; Pagliaro, A.F.

Book ID
122635667
Publisher
Elsevier Science
Year
1979
Tongue
English
Weight
520 KB
Volume
3
Category
Article
ISSN
0309-1740

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Juices from beef semimembranosus/adductor tissue, cooked to endpoint temperatures (EPTs) of 76, 78, 80, 82 and 84Β‘C in a model heat-treating system, were evaluated for changes in CIELAB L \*a\*b\*, chroma (C) and hue angle (H) values before and after storage of the cooked meat at [20Β‘C for 3 weeks a