Effect of Muscle Condition Before Freezing and Simulated Chemical Changes During Frozen Storage on the pH and Colour of Beef
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference39 articles.
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2. Oxidative stability of frozen pork patties. Effect of light and added salt;Andersen;Journal of Food Science,1991
3. Colour and colour stability of hot processed frozen minced beef. Result from chemical model experiments tested under storage conditions;Andersen;Meat Science,1990
4. Chemical deterioration of frozen bovine muscle;Awad;Journal of Food Science,1968
5. Kinetic of drip loss, cooking loss and color degradation in frozen ground beef during storage;Bhattacharya;Journal of Food Engineering,1989
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