کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5792773 | 1109645 | 2011 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Retail colour display life of chilled lamb as affected by processing conditions and storage temperature
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Retail colour display life of chilled lamb as affected by processing conditions and storage temperature Retail colour display life of chilled lamb as affected by processing conditions and storage temperature](/preview/png/5792773.png)
چکیده انگلیسی
This study explored the impact of i) processing conditions (electrical stimulation and pre rigor temperatures), and ii) storage temperature prior to retail display on the colour stability of lamb which had been vacuum-packaged for seven weeks before retail packaging in high-oxygen modified atmosphere (80% O2/20% CO2). A high pre rigor temperature (42 °C) reduced colour stability while differences in colour stability between pre rigor temperatures of 5 °C, 15 °C and 25 °C were limited. It was not affected by electrical stimulation, and did not interact with pre rigor temperature. In contrast, an increase in the storage temperature from the ideal temperature of â1.5 °C to 2 °C significantly decreased the colour stability of lamb loins. Even one week at 2 °C at the end of the storage period had a substantial negative impact on the retail colour display life. The variability in colour increased over time, and the variability increased more for the temperature abuse treatments.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 88, Issue 3, July 2011, Pages 354-360
Journal: Meat Science - Volume 88, Issue 3, July 2011, Pages 354-360
نویسندگان
Katja Rosenvold, Eva Wiklund,