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Theory and practice of meat processing

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Vol 3, No 4 (2018) THE STUDY OF ODOR PROFILE AND COLOR CHARACTERISTICS IN BEEF DURING HEAT TREATMENT Abstract  PDF (Eng)  similar documents
Zenon V. Lovkis, Irina M. Pochitskaya, Natallia V. Komarova
"... The article presents the study results of changes in the odor profile and color characteristics ..."
 
Vol 2, No 4 (2017) STUDY ON DECREASE OF NITRITE AND NITRATE USAGE IN PROCESSED MEAT WITH ADDITION OF NATURAL SALT AND CARBON MONOXIDE Abstract  PDF (Eng)  similar documents
R. Sakata, S. Takeda, M. Waga
"... to nitrite (0~100 ppm) treatment, color development due to this addition was analyzed optically. Heme pigment ..."
 
Vol 3, No 4 (2018) COMPUTER VISION SYSTEM FOR COLOR MEASUREMENTS OF MEAT AND MEAT PRODUCTS: A REVIEW Abstract  PDF (Eng)  similar documents
Igor B. Tomasevic
"... Meat and meat products color evaluation ability of a computer vision system (CVS) is investigated ..."
 
Vol 6, No 4 (2021) Color measurement of animal source foods Abstract  PDF (Eng)  similar documents
B. R. Milovanovic, I. V. Djekic, V. M. Tomović, D. Vujadinović, I. B. Tomasevic
"... Rapid and objective assessment of food color is necessary in quality control. The color evaluation ..."
 
Vol 6, No 1 (2021) Assessment of quality and safety of pork treated with low-temperature atmospheric-pressure plasma Abstract  PDF (Eng)  similar documents
N. Yu. Moskalenko, O. A. Kudryashova, L. S. Kudryashov, S. L. Tikhonov, N. V. Tikhonova, V. V. Pestov
"... and facilitated an improvement in meat color during storage. The organoleptic indices of the samples treated ..."
 
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