Measurements of Water-holding Capacity and Color: Objective and Subjective

Encyclopedia of Meat Sciences

Volumn , Issue , 2014, Pages 164-171

  Warner, R ^a  

^a CSIRO   (Australia)

Author keywords

Color; Cook loss; Deoxymyoglobin; Drip loss; Metmyoglobin; Myoglobin; Oxymyoglobin; Pale, soft, and exudative; Protein solubility; Purge; Reflectance; RGB; Water holding capacity; Weep

Indexed keywords

COLORIMETRY; FOOD PROCESSING; PURGING; REFLECTION;

DEOXYMYOGLOBIN; DRIP LOSS; METMYOGLOBIN; MYOGLOBIN; OXYMYOGLOBIN; PALE, SOFT, AND EXUDATIVE; PROTEIN SOLUBILITY; WATER HOLDING CAPACITY; WEEP;

COLOR;

EID: 84896355432     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-384731-7.00210-5     Document Type: Chapter

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