ShareEffect of different storage temperatures (include controlled freezing point and partially freezing storage) on flavour and ATP-related compounds of pork loin chops.
Author(s) : LIN L. C.
Type of article: Article
Summary
How TBA index, pH organoleptic properties, and ATP and by-product content developed during storage at 4 and -1.5 deg C (controlled freezing) and -3 deg C (partial freezing). Correlation between inosinic acid content and flavour.
Details
- Original title: Effect of different storage temperatures (include controlled freezing point and partially freezing storage) on flavour and ATP-related compounds of pork loin chops.
- Record ID : 1994-3000
- Languages: English
- Source: Asian-australas. J. Anim. Sci. - vol. 6 - n. 3
- Publication date: 1993
Links
See the source
Indexing
-
Cold-induced toughening in excised pork as affe...
- Author(s) : MOLLER A. J., JENSEN P.
- Date : 1993
- Languages : English
- Source: Meat Sci. - vol. 34 - n. 1
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Effects of storage temperatures on the post-mor...
- Author(s) : KAWASHIMA K., YAMANAKA H.
- Date : 1992
- Languages : English
- Source: Nippon Suisan Gakkaishi - vol. 58 - n. 11
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Changes in concentration of ATP-related compoun...
- Author(s) : YOKOYAMA Y., SAKAGUCHI M., KAWAI F., KANAMORI M.
- Date : 1992
- Languages : English
- Source: Nippon Suisan Gakkaishi - vol. 58 - n. 11
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Changes in biogenic amines and ATP-related comp...
- Author(s) : ZHANG Y., QIN N., LUO Y., et al.
- Date : 2015/09
- Languages : English
- Source: Journal of Food Protection - vol. 78 - n. 9
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CHANGES IN ATP AND ITS DECOMPOSITION PRODUCTS I...
- Author(s) : IWAMOTO M.
- Date : 1991
- Languages : Japanese
- Source: Nippon Suisan Gakkaishi - vol. 57 - n. 1
View record