Effect of ageing period and exposure time on colour traits of vacuum packaged beef meat

Beef meat colour is an important appearance factor for consumers preference. The bright red colour of bloomed fresh meat increases its desirability and leads to a reduction of economic losses due to discolouration. Visible colour changes occur in the muscle surface in relation to amount and redox st...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	C. Elia [verfasserIn] I. Andrighetto [verfasserIn] A. Dalle Zotte [verfasserIn] G. Fregolent [verfasserIn] D. Andreoli [verfasserIn] S. Segato [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2011

Schlagwörter:	beef meat, vacuum packaged ageing, exposure time, myoglobin

Übergeordnetes Werk:	In: Italian Journal of Animal Science - Taylor & Francis Group, 2007, 2(2011), 1S, Seite 331-333
Übergeordnetes Werk:	volume:2 ; year:2011 ; number:1S ; pages:331-333

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc Journal toc

DOI / URN:	10.4081/ijas.2003.s1.331

Katalog-ID:	DOAJ039925862

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callnumber-first	S - Agriculture
author	C. Elia
spellingShingle	C. Elia misc SF1-1100 misc beef meat, vacuum packaged ageing, exposure time, myoglobin misc Animal culture Effect of ageing period and exposure time on colour traits of vacuum packaged beef meat
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topic_title	SF1-1100 Effect of ageing period and exposure time on colour traits of vacuum packaged beef meat beef meat, vacuum packaged ageing, exposure time, myoglobin
topic	misc SF1-1100 misc beef meat, vacuum packaged ageing, exposure time, myoglobin misc Animal culture
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title	Effect of ageing period and exposure time on colour traits of vacuum packaged beef meat
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title_full	Effect of ageing period and exposure time on colour traits of vacuum packaged beef meat
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author_browse	C. Elia I. Andrighetto A. Dalle Zotte G. Fregolent D. Andreoli S. Segato
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title_sort	effect of ageing period and exposure time on colour traits of vacuum packaged beef meat
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title_auth	Effect of ageing period and exposure time on colour traits of vacuum packaged beef meat
abstract	Beef meat colour is an important appearance factor for consumers preference. The bright red colour of bloomed fresh meat increases its desirability and leads to a reduction of economic losses due to discolouration. Visible colour changes occur in the muscle surface in relation to amount and redox state of (deoxy)myoglobin. Exposure to air allows its progressively oxygenation and oxidation in the bright red oxymyoglobin and/or in metmyoglobin which confers a dark red colour to meat (Feldhusen et al., 1995)....
abstractGer	Beef meat colour is an important appearance factor for consumers preference. The bright red colour of bloomed fresh meat increases its desirability and leads to a reduction of economic losses due to discolouration. Visible colour changes occur in the muscle surface in relation to amount and redox state of (deoxy)myoglobin. Exposure to air allows its progressively oxygenation and oxidation in the bright red oxymyoglobin and/or in metmyoglobin which confers a dark red colour to meat (Feldhusen et al., 1995)....
abstract_unstemmed	Beef meat colour is an important appearance factor for consumers preference. The bright red colour of bloomed fresh meat increases its desirability and leads to a reduction of economic losses due to discolouration. Visible colour changes occur in the muscle surface in relation to amount and redox state of (deoxy)myoglobin. Exposure to air allows its progressively oxygenation and oxidation in the bright red oxymyoglobin and/or in metmyoglobin which confers a dark red colour to meat (Feldhusen et al., 1995)....
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title_short	Effect of ageing period and exposure time on colour traits of vacuum packaged beef meat
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