The Meat Pigments' Characteristics

Published: 9 January 2024| Version 1 | DOI: 10.17632/rwhsbvsjzv.1
Contributor:
Grryka Mariz Rañoa

Description

The aim of this experiment was to look into the qualities of meat pigments by exposing beef samples to various treatments. The results give light on the chemical changes that occur when meat is exposed to oxygen, boiled, or treated with Prague Powder (sodium nitrite) in various conditions.

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Categories

Meat Color, Meat Texture

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