ISSN:
1750-3841
Quelle:
Blackwell Publishing Journal Backfiles 1879-2005
Thema:
Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
,
Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
Notizen:
Patties of broiler leg muscle were heated to end-point temperatures (EPT) of 60, 65, 70, 75, 80 or 85°C, packaged in polyethylene bags or vacuum skin packs and stored at 4°C for up to 14 days. As EPT increased, lightness (“L”) and yellowness (“b”) increased whereas redness (“a”) decreased. Patty top surface center color “L” and “a” values correlated highly with the interior cut surface values. Patties stored in plastic zipper bags tended to show a lower “b” (P〈0.05) reading than patties stored in vacuum skin packs and plastic film. Storage for 2 wk at 4°C increased “L”, and decreased “a” and “b” for all patties. As EPT increased, the color difference (AE) at the interior cut surface of patties heated to lower EPT and those heated to 85°C were reduced.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1111/j.1365-2621.1994.tb06889.x
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