Colour characteristics of beef longissimus thoracis during early 72 h postmortem.
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DOI: 10.1016/j.meatsci.2020.108245
Abstract: This study aimed to investigate the characteristics of beef meat colour during the initial 72 h postmortem to assess the possible effects of mitochondria on meat colour development. Bovine longissimus thoracis muscles (n = 5) were collected from… read more here.
Keywords: longissimus thoracis; characteristics beef; early postmortem; colour characteristics ... See more keywords
Microwave Irradiation: Effects on the Change of Colour Characteristics and Main Phenolic Compounds of Cabernet Gernischt Dry Red Wine during Storage
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DOI: 10.3390/foods11121778
Abstract: Wine colour is an essential organoleptic property considered by consumers. In this paper, the potential effects on colour characteristics and the content of main phenolic compounds in red wine under microwave irradiation were investigated during… read more here.
Keywords: red wine; wine; colour characteristics; phenolic compounds ... See more keywords