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Measurement of colour stability of cooked cured meats to light and air II.—Testing the procedure

✍ Scribed by Patricia A. Barton

Publisher: John Wiley and Sons
Year: 1967
Tongue: English
Weight: 279 KB
Volume: 18
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.2740180710

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## Abstract A method is presented for estimating the stability to light of the colour of cooked hams, enabling the complete fading curve to be obtained. Some typical results obtained in presence and absence of air are considered. For the routine examination of samples, it is suggested that the st