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http://krishi.icar.gov.in/jspui/handle/123456789/15586
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Sen.A.R, Muthukumar.M, Naveeena,B.M and Babji.Y | en_US |
dc.date.accessioned | 2018-12-05T07:13:08Z | - |
dc.date.available | 2018-12-05T07:13:08Z | - |
dc.date.issued | 2004-12-31 | - |
dc.identifier.citation | Not Available | en_US |
dc.identifier.issn | Not Available | - |
dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/15586 | - |
dc.description | Not Available | en_US |
dc.description.abstract | Sample of broiler leg, breast and sheep muscles collected from local market were frozen (-10±1°C) stored and changes in colour was investigated at 10 days interval for 1 month period. The pH values of leg and breast from broilers increased significantly (p<0.05) during the frozen storage. The ‘L’ value (lightness) decreased significantly (p<0.05) in broilers leg after 20 days of frozen storage. However, ‘a’ value (redness) increased with progressive storage. In general, higher pH samples (leg) had lower ‘L’ value and higher ‘a’ value indicating that muscles with higher pH were darker and more true red. In Semitendinosus and Semimembranosus muscles. ‘a’ value decreased significantly (p<0.05) after one month of frozen storage. Among the major sheep muscles, longissimus had the highest ‘a’ value. There was no consistency in change of hue angle during storage and it varied with muscle type. The pH had a significant role in the development of fresh meat colour in broiler. Wide variations in colour among different sheep muscles exist and attractive redness (bloom) was reduced gradually during frozen storage. | en_US |
dc.description.sponsorship | Not Available | en_US |
dc.language.iso | English | en_US |
dc.publisher | Springer Link | en_US |
dc.relation.ispartofseries | Not Available; | - |
dc.subject | Broiler breast, Leg, Sheep muscle, Colour, Frozen storage | en_US |
dc.title | Colour Changes in Broiler and Sheep Muscles During Frozen Storage | en_US |
dc.title.alternative | Not Available | en_US |
dc.type | Article | en_US |
dc.publication.projectcode | Not Available | en_US |
dc.publication.journalname | Journal of Food Science and Technology | en_US |
dc.publication.volumeno | 41 | en_US |
dc.publication.pagenumber | 678-680 | en_US |
dc.publication.divisionUnit | Not Available | en_US |
dc.publication.sourceUrl | Not Available | en_US |
dc.publication.authorAffiliation | ICAR::National Research Centre on Meat, Hyderabad | en_US |
dc.ICARdataUseLicence | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf | en_US |
dc.publication.naasrating | 7.95 | en_US |
Appears in Collections: | AS-NRCMeat-Publication |
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