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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- Author(s) : NAKAI H., TANABE R., ANDO S., IKEDA T., NISHIZAWA M.
- Date : 1992/08/23
- Languages : English
- Source: 38th International Congress of Meat Science and Technology (ICoMST). Proceedings.
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Influence of dietary vitamin E (alpha-tocophero...
- Author(s) : MONAHAN F. J., ASGHAR A., GRAY J. I., BUCKLEY D. J., MORRISSEY P. A.
- Date : 1992/08/23
- Languages : English
- Source: 38th International Congress of Meat Science and Technology (ICoMST). Proceedings.
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CHILLING OF MEAT AND COOKED SAUSAGES IN HYDROAE...
- Author(s) : POPOV V. A., DIBIRASULAEV M. A.
- Date : 1986/09/10
- Languages : English
- Formats : PDF
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- Author(s) : BELIVEAU J. L.
- Date : 1990/09/18
- Languages : French
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THE EFFECT OF PRECOOKING AND THAWING METHODS ON...
- Author(s) : BEKE G., SEBOK A.
- Date : 1987/08/24
- Languages : English
- Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
- Formats : PDF
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