Colour changes after carcasses decontamination by steam and lactic acid

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F05%3A00019983" target="_blank" >RIV/60461373:22330/05:00019983 - isvavai.cz</a>

Result on the web

—

DOI - Digital Object Identifier

—

Result language

angličtina

Original language name

Colour changes after carcasses decontamination by steam and lactic acid

Original language description

The surface decontamination by steaming and by lactic acid prolongs shelf life of meat. The possible changes of colour were evaluated by reflectance spectrophotometry and video image analysis (VIA). Reflectance spectra were measured at D65 source and CIELAB values L*, a* and b* were calculated together with ratios of different myoglobin forms (red, oxy, met). The same samples were evaluated by video image analysis (software LUCIA). Steaming and spraying with lactic acid increased slightly the lightness(L*) of the meat surface. Coordinate a* (redness) decreased insignificantly after the decontamination treatment. This fact was also confirmed by VIA; brightness increased and red-ratio r decreased. Both used methods, i.e. the reflectance spectrophotometry and the VIA reflect the colour changes on similar way. The main advantage of the reflectance spectrophotometry measurement was its higher sensitivity and the possibility of direct calculation of the hem pigment ratios. The video image a

Czech name

Změny barvy masa způsobené povrchovou dekontaminací jatečně upravených těl párou a kyselinou mléčnou

Czech description

Změny barvy masa způsobené povrchovou dekontaminací jatečně upravených těl párou a kyselinou mléčnou

Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

—

Project

<a href="/en/project/QE0186" target="_blank" >QE0186: Decontamination of surface of meat and vegetables</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2005

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Meat Science

ISSN

0309-1740

e-ISSN

—

Volume of the periodical

10

Issue of the periodical within the volume

4

Country of publishing house

BE - BELGIUM

Number of pages

8

Pages from-to

—

UT code for WoS article

—

EID of the result in the Scopus database

—