Abstract
Manufacturers of processed meat products contend with two types of product deterioration: (1) flavor and (2) appearance. Each of these types of deterioration is referred to at both the processor and retail level as spoilage. Product spoilage can be obvious to the eye, as in the case of product greening, or obvious only to the nose or palate, as with rancidity. It is quite possible to have both types of deterioration present in processed meat products at the same time, but this is not always the case.
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© 1984 The AVI Publishing Company, Inc.
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Pearson, A.M., Tauber, F.W. (1984). Deterioration of Processed Meat. In: Processed Meats. Springer, Dordrecht. https://doi.org/10.1007/978-94-010-9692-8_18
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DOI: https://doi.org/10.1007/978-94-010-9692-8_18
Publisher Name: Springer, Dordrecht
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