c*s
发帖数: 2145 | 1 【 以下文字转载自 Chemistry 讨论区,原文如下 】
发信人: aubrey (黄山路), 信区: Chemistry
标 题: Re: 为什么猪肉煮熟了会变色而鱼肉不会
发信站: The unknown SPACE (Mon Dec 23 20:38:59 2002), 站内信件
found a web site about the color of meet, hehe.
http://www.ansci.uiuc.edu/meatscience/Library/color%20of%20meat.htm
Color of meat
1.Meat is one of the most important factors affecting the consumer`s decision to purchase fresh and
processed meat products.
2.Myoglobin is the predominant meat pigment and accounts for 80% of the meat pigment.
Myoglobin co |
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