Graying of ham-Cure Colour
Effects of dietary supplementation (vitamin E) on the colour development and stability of cured, ham
(Sprache: Englisch)
The quality of a food product has three main components, namely the nutritional value, safety and the acceptance of consumers. The acceptance of consumers involves properties such as optical, aroma, taste, texture, mouth feel, quick and simple availability,...
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The quality of a food product has three main components, namely the nutritional value, safety and the acceptance of consumers. The acceptance of consumers involves properties such as optical, aroma, taste, texture, mouth feel, quick and simple availability, and cultural relevance. The colour of meat and meat products are an essential component for the purchase of a product. Consumers judge the quality of meat and meat products at the point of sale according to the colour of visible fat and the smell.The colour is probably the most important sensory attribute of a foodstuff. If it fails to satisfy optically, the product will not be purchased or eaten, therefore all other sensory properties lose their meaning.
Autoren-Porträt von Asal Khazei
Khazei, AsalDipl.Ing.,Bakk.techn. Asal Khazei, master's degree; Safety in the Food Chain, at the University of Natural Resources & Life Sciences, Vienna. Bachelor's degree; Food Science & Biotechnology, at the University of Natural Resources and Life Sciences, Vienna. Bachelor's degree; Food Engineering, at the University of Science and Technology, Iran.
Bibliographische Angaben
- Autor: Asal Khazei
- 108 Seiten, Maße: 22 cm, Kartoniert (TB), Englisch
- Verlag: LAP Lambert Academic Publishing
- ISBN-10: 6202682663
- ISBN-13: 9786202682664
Sprache:
Englisch
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