ShareMetmyoglobin reducing capacity of fresh normal, PSE, and DFD pork during retail display.
Author(s) : ZHU L. G., BREWER M. S.
Type of article: Article
Summary
Fresh pale, soft, exudative (PSE), dark, firm, dry (DFD), and normal pork were stored under light or dark conditons at 4 deg C for 7 days. Sample pH, metmyoglobin reductase activity, oxygen consumption rate, and relative surface metmyoglobin and oxymyoglobin contents were determined.
Details
- Original title: Metmyoglobin reducing capacity of fresh normal, PSE, and DFD pork during retail display.
- Record ID : 1999-3709
- Languages: English
- Source: Ital. J. Food Sci. - vol. 63 - n. 3
- Publication date: 1998/05
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Meat and meat products
- Keywords: Oxidation; Light; Meat; Temperature; Quality; Pork; Cold storage
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- Date : 1998/05
- Languages : English
- Source: Ital. J. Food Sci. - vol. 63 - n. 3
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- Date : 1992
- Languages : English
- Source: Meat Sci. - vol. 32 - n. 2
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- Author(s) : TYBURCY A., SKUP D., ROZBICKI P.
- Date : 2007
- Languages : Polish
- Source: Chlodnictwo - vol. 42 - n. 3
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OXIDATIVE STABILITY OF FROZEN PORK PATTIES. EFF...
- Author(s) : ANDERSEN H. J., SKIBSTED L. H.
- Date : 1991
- Languages : English
- Source: Ital. J. Food Sci. - vol. 56 - n. 5
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