Kinetics of colour and texture changes of beef during storage

The influence of the packaging films, aerobic and vacuum conditions, and refrigeration storage temperature (0, 4 and 10 °C) on colour and texture of raw meat were studied during a 2-week storage period in order to analyze kinetics of colour and texture changes. The rate of redness decrease was most...

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Detalles Bibliográficos
Autores principales: Olivera, Daniela Flavia, Bambicha, Ruth Rosana del Valle, Laporte, Gladys M., Coll Cárdenas, Fernanda Josefina, Mestorino, Olga Nora
Formato: Articulo Comunicacion
Lenguaje:Español
Publicado: 2013
Materias:
Veterinaria
Ciencias Exactas
shelf life
maximum shear force
storage temperature
packaging films
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/106637
http://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC3671049&blobtype=pdf
https://link.springer.com/article/10.1007%2Fs13197-012-0885-7
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-106637
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Español
topic Veterinaria
Ciencias Exactas
shelf life
maximum shear force
storage temperature
packaging films
spellingShingle Veterinaria
Ciencias Exactas
shelf life
maximum shear force
storage temperature
packaging films
Olivera, Daniela Flavia
Bambicha, Ruth Rosana del Valle
Laporte, Gladys M.
Coll Cárdenas, Fernanda Josefina
Mestorino, Olga Nora
Kinetics of colour and texture changes of beef during storage
topic_facet Veterinaria
Ciencias Exactas
shelf life
maximum shear force
storage temperature
packaging films
description The influence of the packaging films, aerobic and vacuum conditions, and refrigeration storage temperature (0, 4 and 10 °C) on colour and texture of raw meat were studied during a 2-week storage period in order to analyze kinetics of colour and texture changes. The rate of redness decrease was most noticeable at the highest storage temperature and aerobic conditions and these changes were well described by the first-order reaction. Texture parameter reflected a progressive softening during storage for both films. Decrease on shear force of raw beef during storage followed a first-order kinetic model. Temperature dependence of colour and texture change was adequately modelled with the Arrhenius equation.
format Articulo
Comunicacion
author Olivera, Daniela Flavia
Bambicha, Ruth Rosana del Valle
Laporte, Gladys M.
Coll Cárdenas, Fernanda Josefina
Mestorino, Olga Nora
author_facet Olivera, Daniela Flavia
Bambicha, Ruth Rosana del Valle
Laporte, Gladys M.
Coll Cárdenas, Fernanda Josefina
Mestorino, Olga Nora
author_sort Olivera, Daniela Flavia
title Kinetics of colour and texture changes of beef during storage
title_short Kinetics of colour and texture changes of beef during storage
title_full Kinetics of colour and texture changes of beef during storage
title_fullStr Kinetics of colour and texture changes of beef during storage
title_full_unstemmed Kinetics of colour and texture changes of beef during storage
title_sort kinetics of colour and texture changes of beef during storage
publishDate 2013
url http://sedici.unlp.edu.ar/handle/10915/106637
http://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC3671049&blobtype=pdf
https://link.springer.com/article/10.1007%2Fs13197-012-0885-7
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AT laportegladysm kineticsofcolourandtexturechangesofbeefduringstorage
AT collcardenasfernandajosefina kineticsofcolourandtexturechangesofbeefduringstorage
AT mestorinoolganora kineticsofcolourandtexturechangesofbeefduringstorage
bdutipo_str Repositorios
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