Deterioration of dehydrated meat during storage. I.—Non-enzymic deterioration in absence of oxygen at tropical temperatures

Deterioration of dehydrated meat during

Deterioration of dehydrated meat during storage. II.—Effect of pH and temperature on browning changes in dehydrated aqueous extracts

✍ J. G. Sharp 📂 Article 📅 1957 🏛 John Wiley and Sons 🌐 English ⚖ 362 KB

## 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° ar