The rate of development of brown discoloration in dehydrated aqueous extracts of meat has been shown to increase with pH over the range 3 to 7. The Q10 of the rates of loss of free sugar and development of brown discoloration in such extracts during storage in the range 15° to 50° are the same and lie between 3.2 and 4.3.
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J. G. Sharp (1957) studied this question.
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