ShareSIMPLE TEST FOR DIFFERENTIATION BETWEEN FRESH PORK AND FROZEN-THAWED PORK.
Author(s) : TOLDRA F., TORRERO Y., FLORES J.
Type of article: Article
Summary
THE APIZYM METHOD IS USED FOR STUDYING THE ENZYMIC PROFILE OF FRESH OR FROZEN PORK MEAT EXUDATES. ONLY 3 ENZYMES (LIPASE-ESTERASE, BETA-GLUCORONIDASE AND ALPHA-GLUCOSIDASE) SHOW DIFFERENCES BETWEEN BOTH TYPES OF MEAT. STORAGE TEMPERATURE HAS NO EFFECT. THIS METHOD IS THEREFORE AN EFFECTIVE WAY TO CONTROL QUALITY. (Bibliogr. int. CDIUPA, FR., 90-267005.
Details
- Original title: SIMPLE TEST FOR DIFFERENTIATION BETWEEN FRESH PORK AND FROZEN-THAWED PORK.
- Record ID : 1991-1643
- Languages: English
- Source: Meat Sci. - vol. 29 - n. 2
- Publication date: 1990
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Indexing
- Themes: Meat and meat products
- Keywords: Measurement; Meat; Chilling; Pork; Enzyme; Freezing-thawing; Freezing
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- Date : 1984/02
- Languages : German
- Source: Fleischwirtschaft - vol. 64 - n. 2
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- Author(s) : CHEN M. T., YANG W. D., GUO S. L.
- Date : 1988
- Languages : English
- Source: Meat Sci. - vol. 24 - n. 3
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NEW BIOCHEMICAL METHODS OF DISTINGUISHING BETWE...
- Author(s) : GOTTESMANN P., HAMM R.
- Date : 1985/05
- Languages : English
- Source: Fleischwirtschaft - vol. 65 - n. 5
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NEW BIOCHEMICAL METHODS OF DISTINGUISHING BETWE...
- Author(s) : GOTTESMANN P., HAMM R.
- Date : 1984/07
- Languages : German
- Source: Fleischwirtschaft - vol. 64 - n. 7
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- Author(s) : HAMM R., GOTTESMANN P.
- Date : 1985
- Languages : German
- Source: Z. Lebensm.-Unters. -Forsch. - n. 181
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