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Ascorbic acid loss, colour, viscosity and sensory characteristics were measured during storage at different isothermal conditions (0 30 °C).
The potential of near-infrared spectroscopy (NIRS) measurements early post mortem was investigated to predict ultimate drip loss, colour, tenderness and intra-muscular fat of pork.
The effects of fat level (5, 12 and 30%) and maltodextrin on emulsion stability, cook loss, colour, texture and sensory characteristics of frankfurters were investigated.
The final product was evaluated in terms of quality attributes such as crispness, moisture content, ascorbic acid loss, colour (L and ΔE) values and overall acceptability.
At 1 h post mortem a diode array VIS/NIR instrument (Zeiss MCS 511/522, 380 1700 nm) equipped with a surface fibre optic probe was used and at 1 day post mortem ultimate pH, drip loss, colour and shear force was measured on similar locations.
The main characteristics of meat include pH, drip loss, colour, firmness, moisture content, marbling and intramuscular fat content [ 4, 5].
Similar(54)
Generally a red nicotianae colour morph predominates in various parts of the world [ 11] and red colour populations have been associated with a complete or partial loss of sexuality [ 3, 32].
Treatment effects were evaluated on weight loss, superficial colour (hue angle (H°) and total colour difference (ΔE)), headspace gas composition (O2 and CO2), overall browning potential, chlorophyll content, ascorbic acid content, mesophilic counts and overall visual quality (OVQ) and optimize the process by means of the desirability function.
Prolonged light exposure inevitably causes loss of colour and distortion of the artist's original concept or intention.
The poisoning of sheep by molybdenum in their hay may be diagnosed by the loss of colour in the wool of black sheep.
"There's no loss of colour, no detraction from the picture quality, just added depth and added immersion and a great sense of reality," he says.
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