Rigor State, Freeze Condition, pH, and Incubation Temperature and Their Influence on Color Development and Extract Release Volume in Ovine Muscle Homogenates

Autor:	C. F. Cook
Rok vydání:	1968
Předmět:	Incubation temperature Chromatography Volume (thermodynamics) Chemistry Incubation Food Science
Zdroj:	Journal of Food Science. 33:200-207
ISSN:	1750-3841 0022-1147
Popis:	SUMMARY— The effect of pH and incubation temperature on the development of filtrate color, and a modified extract release volume (ERV) were studied in unfrozen and frozen, pre- and post-rigor ovine muscle homogenates. Buffer-pH, incubation temperature and the interaction between these two factors had a highly significant effect (P < 0.01) on filtrate color and ERV. Rigor state and the interactions, rigor state × buffer-pH, freeze state × buffer-pH, and freeze state × incubation temperature had a highly significant effect (P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::f0f674f17e3d07634742dd78c5bf2d00 https://doi.org/10.1111/j.1365-2621.1968.tb01350.x Zobrazit plný text záznamu Plný text