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Detection and evaluation of lard in certain locally processed and imported meat products

✍ Scribed by M. Kamal; E. Youssef; M.B. Omar; A. Skulberg; M. Rashwan

Publisher
Elsevier Science
Year
1988
Tongue
English
Weight
629 KB
Volume
30
Category
Article
ISSN
0308-8146

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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