ShareHigh pressure effects on lipid oxidation in minced pork.
Author(s) : CHEAH P. B., LEDWARD D. A.
Type of article: Article
Summary
Pork muscle fibers and minced pork were subjected to high-pressure treatment (800 megapascals) for 20 minutes at 20 deg C before storage at 4 deg C. Oxydation was faster in these samples than in those treated at 300 megapascals. The study showed that pressures greater than 300 or 400 megapascals cause denaturation in myofibrillar and sarcoplasmic proteins and the conversion of the myoglobin and oxymyoglobin in their denatured ferric form.
Details
- Original title: High pressure effects on lipid oxidation in minced pork.
- Record ID : 1998-0360
- Languages: English
- Source: Meat Sci. - vol. 43 - n. 2
- Publication date: 1996
Links
See other articles in this issue (1)
See the source
Indexing
- Themes: Meat and meat products
- Keywords: Oxidation; Mince; Lipid; Meat; Pork; High pressure
-
IRON CATALYZED OXIDATIVE RANCIDITY IN PRERIGOR ...
- Author(s) : TAY H. C., ABERLE E. D., JUDGE M. D.
- Date : 1983
- Languages : English
View record
-
PALLET LOCATION AND FREEZING RATE EFFECTS ON TH...
- Author(s) : WANOUS M. P., OLSON D. G., KRAFT A. A.
- Date : 1989
- Languages : English
View record
-
Influence of sequence of treatments on oxidatio...
- Author(s) : OCKERMAN H. W., PENSEL N. A., RODRIGUEZ H. R.
- Date : 1992/08/23
- Languages : English
- Source: 38th International Congress of Meat Science and Technology (ICoMST). Proceedings.
View record
-
The influence of mincing and temperature of sto...
- Author(s) : BLOUKAS I., HONIKEL K. O.
- Date : 1992
- Languages : English
- Source: Meat Sci. - vol. 32 - n. 2
View record
-
EFFECT OF OXYGEN -AND CARBON DIOXIDE-ENRICHED A...
- Author(s) : LOPEZ LORENZO P.
- Date : 1980
- Languages : English
- Source: Meat Sci. - vol. 4 - n. 2
View record