Publicação

Evolution of lamb meat quality traits under prolonged vacuum storage

Ver documento

Detalhes bibliográficos
Resumo:Meat quality, as judged by the consumer, is mainly dictated by colour, juiciness and tenderness. Wet maturation of meat done by vacuum-packaging (VP) allows the ageing process to continue, yet in conditions that retard meat spoilage. The objective of this study was to evaluate the evolution of meat quality traits (colour, TBARs, water retention capacity [WRC] and Warner-Bratzler shear-force [SF]), and their interrelationships with physicochemical characteristics (pH, water activity [aw] and proximate composition) in VP lamb meat during refrigeration.
Autores principais:Rodrigues, Gisela
Outros Autores:Lorenzo Rodriguez, Jose Manuel; Gonzales-Barron, Ursula; Cadavez, Vasco
Assunto:Colour Water retention capacity Shear-force TBARs Maturation
Ano:2019
País:Portugal
Tipo de documento:documento de conferência
Tipo de acesso:acesso aberto
Instituição associada:Instituto Politécnico de Bragança
Idioma:inglês
Origem:Biblioteca Digital do IPB

Registos relacionados

Registos relacionados