[2Mp01~11] 畜産物、乳製品、水産物

5:00 PM - 5:15 PM JST(8:00 AM - 8:15 AM UTC)

[2Mp09] Effects of retort sterilization and oxygen on the coloration of beef meatballs during storage

*Yumiko Inada¹, Masao Tabuchi², Toyokazu Nomoto^3,4, Wataru Mizunoya⁵, Ryoichi Sakata⁵, Shiro Takeda⁵ (1. Toyo Institute of Food Technology, Food Processing, 2. Nagoya University, Synchrotron Radiation Research Center, 3. Aichi Synchrotron Radiation Center, 4. Aichi Science & Technology Foundation, 5. Azabu University, Faculty of Veterinary Medicine)

Keywords:

beef,pinking,oxygen,oxidation-reduction reaction,retort sterilization