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1 Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

1 2001

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Effect of Vitmeat-C preparation on colour change and stability of 'Bologna' type sausage

100%

Klak W. , Bilska A. , Krysztofiak K. , Sek P. , Uchman W.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

2001

tom 04

nr 2

Nowadays, according to expectations of consumer, meat products should be attractive from sensoric point of view, stable and safe. For consumers buying now more products in retail shops, colour is an important criterion by which they evaluate and choose meat products. Due to opinion of consumer, colour reflects proper composition of product, in particularly relation of meat to other compounds, freshness of raw materials and proper conditions of storage. Unexpected colour is associated with low quality of product [7].