Colour, myoglobin denaturation and storage stability of raw and cooked mutton chops at different end point cooking temperature

Journal of Food Science and Technology

Volumn 51, Issue 5, 2014, Pages 970-975

  Sen, A R ^a   Naveena, B M ^a   Muthukumar, M ^a   Vaithiyanathan, S ^a  

^a National Research Centre on Meat   (India)

Author keywords

Colour; Cooking; Mutton; Myoglobin; Storage

Indexed keywords

COLOR; COOKING; ENERGY STORAGE; FOOD TECHNOLOGY;

COOKING TEMPERATURES; END POINTS; END-POINT TEMPERATURE; MUTTON; MYOGLOBIN; STORAGE STABILITY;

THERMAL LOGGING;

EID: 84900515175     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-011-0557-z     Document Type: Article

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