Inżynieria Rolnicza
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Title : Analysis of the components of colour of beef inside after thermal treatment conducted using various methods
Key words : colour, beef, inside, thermal treatment
Summary :

In the article, various methods of thermal treatment and their influence on components of colour of beef inside (cut meat and browned surface) are presented and compared. Thermal treatment was conducted to the temperature of 71ºC inside beef inside. Significant differences (p < 0.01) were observed between RGB components of colour of beef inside (both cut meat and browned surface) for contact grill, pan frying, roasting and “delta” roasting. All the components of colour were different for “delta” roasting and other methods and for “delta” roasting the lowest values of RGB components of colour were observed for colour of browned surface.

Please use the following format to cite the selected article : Wierzbicka, A., Guzek, D., Wojtasik-Kalinowska, I., Molęda, Z., Głąbska, D. (2013). Analysis of the components of colour of beef inside after thermal treatment conducted using various methods. Inzynieria Rolnicza, 4(148), 159-165.
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