Vajad kellegagi rääkida?
Küsi julgelt abi LasteAbi
Krüptoraha on tõusuteel. Nüüd on just õige aeg osta! Ära riski ja kauple turvalises keskonnas -> TEE KONTO Sulge
Facebook Like
Add link

"wholesomeness" - 1 õppematerjal

1168
pdf

Liha töötlemine

Unfortunately, fresh meat color pigment oxidation (oxymyoglobin to met- is short-lived and surface discoloration that myoglobin) and lipid oxidation in membrane occurs during chilled and frozen storage is phospholipids (Sherbeck et al. 1995). MAP considered a sign of unwholesomeness and is one of the principle methods of maintain- product deterioration (Faustman and Cassens ing and prolonging meat color sensory 1990). The bright, cherry-red color of fresh quality. beef is used by consumers as an indicator High O2 concentrations promote the oxy- of meat quality (Cassens et al. 1988; Kennedy myoglobin (OxyMb) cherry red form of et al. 2004). In red meats, consumers relate...

Inglise keel - Tallinna Tehnikaülikool
14 allalaadimist


Registreeri ja saadame uutele kasutajatele
faili e-mailile TASUTA

Konto olemas? Logi sisse

Sellel veebilehel kasutatakse küpsiseid. Kasutamist jätkates nõustute küpsiste ja veebilehe üldtingimustega Nõustun