KRISHI
ICAR RESEARCH DATA REPOSITORY FOR KNOWLEDGE MANAGEMENT
(An Institutional Publication and Data Inventory Repository)
"Not Available": Please do not remove the default option "Not Available" for the fields where metadata information is not available
"1001-01-01": Date not available or not applicable for filling metadata infromation
"1001-01-01": Date not available or not applicable for filling metadata infromation
Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/7249
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Sen A.R, Naveena B.M, Muthukumar M and Vaithiyanathan S | en_US |
dc.date.accessioned | 2018-09-25T10:41:46Z | - |
dc.date.available | 2018-09-25T10:41:46Z | - |
dc.date.issued | 2014-12-31 | - |
dc.identifier.citation | Not Available | en_US |
dc.identifier.issn | Not Available | - |
dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/7249 | - |
dc.description | Not Available | en_US |
dc.description.abstract | In our study effect of different end point temperature (51 °C, 65 °C, 71 °C and 79 °C) on physicochemical and storage stability of mutton chops were evaluated. The L* (lightness) value and b* (yellowness) increased (P < 0.05) in cooked mutton chops than the raw mutton. The a* value (redness) decreased (P < 0.05) as end point temperature increased. As internal cooking temperature increased soluble myoglobin content decreased with a corresponding increase in percent myoglobin denatured. Raw mutton chops (uncooked) had lower level of oxidation (less TBA values) than cooked mutton irrespective of storage length. Initial APC of raw and cooked mutton chops ranged from log 1.75 to log 3.73 and was lower in higher end point cooking temperature. It can be concluded that as end point temperature increased, mutton chops appear less red and raw mutton had lower level of oxidation than cooked mutton chops. | 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 | Cooking Colour Mutton Myoglobin Storage | en_US |
dc.title | Colour, myoglobin denaturation and storage stability of raw and cooked mutton chops at different end point cooking temperature. | 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 | 51 | en_US |
dc.publication.pagenumber | 970-975 | en_US |
dc.publication.divisionUnit | Not Available | en_US |
dc.publication.sourceUrl | https://doi.org/10.1007/s13197-011-0557-z | 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 |
Files in This Item:
There are no files associated with this item.
Items in KRISHI are protected by copyright, with all rights reserved, unless otherwise indicated.