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
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Cold-induced toughening in excised pork as affe...
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- Date : 1993
- Languages : English
- Source: Meat Sci. - vol. 34 - n. 1
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- Date : 1993
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- Source: J. agric. Food Chem. - vol. 46 - n. 3
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- Source: J. Muscle Foods - vol. 6 - n. 4
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- Author(s) : MOLLER A. J., VESTERGAARD T.
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