✦ LIBER ✦
Deterioration of dehydrated meat during storage. II.—Effect of pH and temperature on browning changes in dehydrated aqueous extracts
✍ Scribed by J. G. Sharp
- Publisher
- John Wiley and Sons
- Year
- 1957
- Tongue
- English
- Weight
- 362 KB
- Volume
- 8
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
Abstract
The rate of development of brown discoloration in dehydrated aqueous extracts of meat has been shown to increase with pH over the range 3 to 7.
The Q~10~ of the rates of loss of free sugar and development of brown discoloration in such extracts during storage in the range 15° to 50° are the same and lie between 3.2 and 4.3.