Color, pigment and iron content of meat loaves with blood, blood emulsion, or mechanically deboned meat added
1985
Oellingrath, I.M. | Slinde, E.
Meat loaves containing mechanically-deboned meat (MDM) and small amounts of blood and blood emulsion were produced, and the effect of the pigment and iron (Fe) content of the raw materials on the color of the heated products was quantitatively determined. Meat minces containing added blood gave lighter meat loaves on heating than meat minces containing added blood emulsion or MDM; this was observed even when equal amounts of extractable hemoglobin and myoglobin were present in the minces. When the same amount of Fe was present, meat minces with added blood and MDM produced lighter-colored meat loaves on heating than meat minces having added blood emulsion. Definitive spectrometric and chromatographic analytical methods were employed.(wz)
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