ShareDifferentiation between fresh and thawed meat by an enzyme profile test.
Author(s) : ELLERBROEK L. I., LICHTENBERG G., WEISE E.
Type of article: Article
Summary
The API-ZYM test has been used to determine the profile of enzymes in drip loss from fresh and thawed pork and beef meat. The activities of alpha-galactosidase and N-acetyl-beta-glucosaminidase in fresh pork and beef meat have been characterized.
Details
- Original title: Differentiation between fresh and thawed meat by an enzyme profile test.
- Record ID : 1996-1673
- Languages: English
- Source: Meat Sci. - vol. 40 - n. 2
- Publication date: 1995
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Indexing
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Themes:
Food engineering;
Meat and meat products - Keywords: Thawing; Meat; Beef; Pork; Testing; Detection; Freezing-thawing; Freezing
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PREREQUISITES AND RESULTS OF OPTIMIZATION OF CH...
- Author(s) : KUNIS J., RADESPIEL E.
- Date : 1991/08/10
- Languages : English
- Source: New challenges in refrigeration. Proceedings of the XVIIIth International Congress of Refrigeration, August 10-17, 1991, Montreal, Quebec, Canada.
- Formats : PDF
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CALCULATING THE THAWING TIME OF MEAT.
- Author(s) : LEVY F. L.
- Date : 1983/12
- Languages : German
- Source: Z. Lebensm.technol. Verfahrenstech. - vol. 34 - n. 8
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Weight loss in frozen meat during short-term st...
- Author(s) : DEJNEGO G. P., MALJUTINA L. M., ZABRODKIN E. V.
- Date : 1991
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 8
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EFFECT OF THAWING RATE ON THE EXUDATE PRODUCTIO...
- Author(s) : GONZALEZ SANGUINETTI S., ANON M. C., CALVELO A.
- Date : 1985
- Languages : English
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PREDICTING THAWING TIME OF FROZEN BONELESS BEEF...
- Author(s) : CREED P. G., JAMES S. J.
- Date : 1981/11
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 4 - n. 6
- Formats : PDF
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