Discoloration of fresh pork as related to muscle and display conditions

Discoloration of fresh pork as related to muscle and display conditions

Guardado en:

Detalles Bibliográficos
Publicado en:	Journal of Food Science
Autor principal:	ZHU, L.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Science v. 63, no. 5 (1998), p. 763-767
Materias:	Alimentos Carne de cerdo Decoloración Músculos Oscurecimiento
Publicación relacionada:	Contenido en: Journal of Food Science

Ejemplares similares

Monoclonal antibodies to porcine thermal-stable muscle protein for detection of pork in raw and cooked meats
por: CHEN, F.

Consumer-rated quality characteristics as related to purchase intent of fresh pork
por: Brewer, M. S.

Stability of Alfa-Tocopherol, Thiamin, Riboflavin and Retinol in pork muscle and liver during heating as affected by dietary supplementation
por: Leonhardt, M.

Sensitive monoclonal antibody-based sandwich ELISA for the detection of porcine skeletal muscle in meat and feed products

Intramuscular collagen and meat tenderness in two different beef muscles
por: Maiorano, Giuseppe

Rib discoloration a physiological disorder induced by heat stress in crisphead lettuce
por: Jenni, Sylvie

Factors affecting pink discoloration in annato-colored pasteurized process cheese
por: SHUMAKER, E.

Lipid oxidation in cookeed pork as affected by vitamin E, cooking and storage conditions
por: KINGSTON, E.

Glass transition values of muscle tissue
por: Brake, N. C.

Minimizing rancidity in muscle foods
por: DECKER, Eric A.

Disulfide bonds influence the heat-induced gel properties of chicken breast muscle myosin
por: SMYTH, A.

Development of a monoclonal antibody-based Elisa for detection of sulfamethazine and N4-acetyl sulfamethazine in chicken breast muscle tissue

Impact of the hydrodyne process on tenderness of pork
por: Moeller, S.

Inhibition of browning on fresh-cut pear wedges by natural compounds
por: Oms-Oliu, Gemma

Application of high hydrostatic pressure to eliminate listeria monocytogenes from fresh pork sausage
por: Murano, E.

Enhanced thermal resistance of Salmonella in whole muscle compared to ground beef

Physical, physiological and microbial deterioration of minimally fresh processed fruits and vegetables
por: Artés, F.

Neurology of the ocular muscles /
por: Cogan, David G.
Publicado: (c1956.)

Functional and sensory attributes of normal pH values in Sm bull muscles depending on time of cutting and aging
por: Ockerman, H.W.

High-pressure destruction kinetics of Listeria monocytogenes on pork
por: Mussa, D.M.

Ionic strength effects on heat-induced gelation of myofibrils and myosin from fast- and slow-twitch rabbit muscles
por: BOYER, C.

Lipid oxidation potential of beef, chicken, and pork
por: RHEE, K.S.

Lipid oxidation potential of beef, chiken, and pork
por: RHEE, K.S.

Evaluation of antioxidant effects of raisin paste in cooked ground beef, pork, and chicken
por: Vasavada, M. N.

Role of reduced ionic strength and low pH in gelation of chicken breast muscle protein
por: Ke, S.

Cooking temperature, bird type, and muscle origin effects on sensory properties of broiled emu steaks
por: Fitzgerald, D. R.

Color characteristics of irradiated vacuum-pakaged pork,beef,and turkey
por: Nanke, K. E.

Color and oxidative rancidity of gamma and electron Beam-Irradiated boneless pork chops
por: Luchsinger, S. E.

Storage stability of ground pork containing meat from an advanced meat revovery system
por: Calhoun, C. M.

Glutathione peroxidase activity during storage of fish muscle
por: WATANABE, F.

Phisicochemical and sensory qualities of fresh pork chops as affected by phosphate, ascorbate or sorbate dipping prior to irradiaton
por: ZHAO, Y.

Effect of natural antibrowning agents on color and related enzymes in fresh-cut Fuji apples as an alternative to the use of ascorbic acid
por: Rojas-Graü, M.A.

Biogenic Polyamides affect activity of aminopeptidase B and Alanyl aminopeptidase from porcine skeletal muscle
por: FLORES, M.

Biogenic polyamines affet activity of aminopeptidase B and alanyl aminopeptidase from porcine skeletal muscle
por: FLORES, Mónica

Inhibition of oxidant-induced biochemical changes of pork myofibrillar protein by hydrolyzed potato protein
por: Wang, L. L.

Heat-induced gelation properties of salt-soluble muscle proteins as affected by non-meat proteins
por: McCORD, A.

Heat-induced gelation of myofibrillar proteins and myosin from fast- and slow-twitch rabbit muscles
por: BOYER, C.

Sensory analysis and consumer acceptance of irradiated boneless pork chops
por: Luchsinger, S.

Storage stability of antioxidant-washed myofibrils from chicken white and red muscle
por: LIU, G.

Influence of In-Season foliar calcium sprays on fruit quality and surface discoloration incidence of peaches and nectarines
por: Crisosto, Carlos H.