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dc.date.accessioned 2020-10-09T16:38:46Z
dc.date.available 2020-10-09T16:38:46Z
dc.date.issued 2013
dc.identifier.uri http://sedici.unlp.edu.ar/handle/10915/106637
dc.description.abstract The influence of the packaging films, aerobic and vacuum conditions, and refrigeration storage temperature (0, 4 and 10 °C) on colour and texture of raw meat were studied during a 2-week storage period in order to analyze kinetics of colour and texture changes. The rate of redness decrease was most noticeable at the highest storage temperature and aerobic conditions and these changes were well described by the first-order reaction. Texture parameter reflected a progressive softening during storage for both films. Decrease on shear force of raw beef during storage followed a first-order kinetic model. Temperature dependence of colour and texture change was adequately modelled with the Arrhenius equation. en
dc.format.extent 821-825 es
dc.language es es
dc.subject shelf life es
dc.subject maximum shear force es
dc.subject storage temperature es
dc.subject packaging films es
dc.title Kinetics of colour and texture changes of beef during storage en
dc.type Articulo es
sedici.identifier.uri http://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC3671049&blobtype=pdf es
sedici.identifier.uri https://link.springer.com/article/10.1007%2Fs13197-012-0885-7 es
sedici.identifier.other pmid:24425988 es
sedici.identifier.other pmcid:PMC3671049 es
sedici.identifier.other https://doi.org/10.1007/s13197-012-0885-7 es
sedici.identifier.issn 0975-8402 es
sedici.creator.person Olivera, Daniela Flavia es
sedici.creator.person Bambicha, Ruth Rosana del Valle es
sedici.creator.person Laporte, Gladys M. es
sedici.creator.person Coll Cárdenas, Fernanda Josefina es
sedici.creator.person Mestorino, Olga Nora es
sedici.subject.materias Veterinaria es
sedici.subject.materias Ciencias Exactas es
sedici.description.fulltext true es
mods.originInfo.place Facultad de Ciencias Veterinarias es
mods.originInfo.place Facultad de Ciencias Exactas es
mods.originInfo.place Centro de Investigación y Desarrollo en Criotecnología de Alimentos es
sedici.subtype Comunicacion es
sedici.rights.license Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
sedici.rights.uri http://creativecommons.org/licenses/by-nc-sa/4.0/
sedici.description.peerReview peer-review es
sedici.relation.journalTitle Journal of Food Science and Technology es
sedici.relation.journalVolumeAndIssue vol. 50, no. 4 es


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Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) Excepto donde se diga explícitamente, este item se publica bajo la siguiente licencia Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)