Effect of high hydrostatic pressure on the color and texture parameters of refrigerated Caiman (Caiman crocodilus yacare) tail meat

Meat Science

Volumn 91, Issue 3, 2012, Pages 255-260

  Canto, A C V C S ^a   Lima, B R C C ^a   Cruz, A G ^b   Lazaro C A ^a   Freitas, D G C ^c   Faria, Jose A F ^b   Torrezan, R ^c   Freitas, M Q ^a   Silva, T P J ^a  

^a FLUMINENSE FEDERAL UNIVERSITY   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

^c EMBRAPA AGROINDÚSTRIA DE ALIMENTOS   (Brazil)

Author keywords

Alligator; Caiman crocodilus yacare; Color; High hydrostatic pressure; Sensory quality; Texture

Indexed keywords

ALLIGATOR; CAIMAN CROCODILUS YACARE; DESCRIPTORS; FOUR-GROUP; HIGH HYDROSTATIC PRESSURE; HIGH PRESSURE; INSTRUMENTAL PARAMETERS; LOW PRESSURES; QUANTITATIVE DESCRIPTIVE ANALYSIS; SENSORY CHARACTERISTICS; SENSORY QUALITIES; TEXTURE PROFILE;

COLOR; HYDROSTATIC PRESSURE; MEATS;

TEXTURES;

ALLIGATOR; CAIMAN; CAIMAN CROCODILUS YACARE;

ANIMAL; ARTICLE; COLD; COLOR; CROCODILIAN; FOOD HANDLING; FREEZING; HUMAN; MEAT; METHODOLOGY; PRESSURE; TAIL; TASTE;

ALLIGATORS AND CROCODILES; ANIMALS; COLD TEMPERATURE; COLOR; FOOD HANDLING; FOOD TECHNOLOGY; HUMANS; MEAT; PRESSURE; REFRIGERATION; TAIL; TASTE;

EID: 84859622083     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.01.023     Document Type: Article

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