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UBC Theses and Dissertations
Occurence (sic) of a pink color in cooked turkey breast Girard, Benoît
Abstract
A peculiar problem involving cooked turkey products is the appearance of a pink color which consumers often associate with undercooking. Measurements of redness over a period of 4 days of storage were taken on 2 mm thick breast slices from 12 or 18 week old turkeys cooked at selected temperatures of 65, 75, 85 and 95 °C. An analysis of variance indicated that, unlike the age effect, temperature, storage time and their interaction were statistically significant at p
Item Metadata
| Title |
Occurence (sic) of a pink color in cooked turkey breast
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| Creator | |
| Publisher |
University of British Columbia
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| Date Issued |
1987
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| Description |
A peculiar problem involving cooked turkey products is the appearance of a pink color which consumers often associate with undercooking. Measurements of redness over a period of 4 days of storage were taken on 2 mm thick breast slices from 12 or 18 week old turkeys cooked at selected temperatures of 65, 75, 85 and 95 °C. An analysis of variance indicated that, unlike the age effect, temperature, storage time and their interaction were statistically significant at p
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| Genre | |
| Type | |
| Language |
eng
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| Date Available |
2010-07-09
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| Provider |
Vancouver : University of British Columbia Library
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| Rights |
For non-commercial purposes only, such as research, private study and education. Additional conditions apply, see Terms of Use https://open.library.ubc.ca/terms_of_use.
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| DOI |
10.14288/1.0096903
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| URI | |
| Degree (Theses) | |
| Program (Theses) | |
| Affiliation | |
| Degree Grantor |
University of British Columbia
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| Campus | |
| Scholarly Level |
Graduate
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| Aggregated Source Repository |
DSpace
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Rights
For non-commercial purposes only, such as research, private study and education. Additional conditions apply, see Terms of Use https://open.library.ubc.ca/terms_of_use.