ShareInfluence of sequence of treatments on oxidation of pork muscle tissue.
Author(s) : OCKERMAN H. W., PENSEL N. A., RODRIGUEZ H. R.
Summary
Investigation of effects of mincing, cooking and cold storage on the oxidation value of lipids in pork. The influence of the sequence of these treatments on the TBA index of meat is highlighted.
Details
- Original title: Influence of sequence of treatments on oxidation of pork muscle tissue.
- Record ID : 1994-2363
- Languages: English
- Source: 38th International Congress of Meat Science and Technology (ICoMST). Proceedings.
- Publication date: 1992/08/23
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Meat and meat products
- Keywords: TBA; Oxidation; Mince; Lipid; Meat; Treatment; Pork; Cold storage; Cooking
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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
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Lipid oxidation in cooked pork as affected by v...
- Author(s) : KINGSTON E. R., MONAHAN F. J., BUCKLEY D. J., LYNCH P. B.
- Date : 1998/05
- Languages : English
- Source: Ital. J. Food Sci. - vol. 63 - n. 3
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LIPID OXIDATION OF COMMON GROUND FISH MEAT DURI...
- Author(s) : TOYOMIZU M., HANAOKA K.
- Date : 1980
- Languages : Japanese
- Source: Bull. jap. Soc. sci. Fish. - vol. 46 - n. 8
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Packaging and irradiation effects on lipid oxid...
- Author(s) : AHN D. U., OLSON D. G., LEE J. I., JO C., WU C., CHEN X.
- Date : 1998/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 63 - n. 1
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High pressure effects on lipid oxidation in min...
- Author(s) : CHEAH P. B., LEDWARD D. A.
- Date : 1996
- Languages : English
- Source: Meat Sci. - vol. 43 - n. 2
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