ShareThe influence of mincing and temperature of storage on the oxidation of pork back fat and its effect on water-and fat-binding in finely comminuted batters.
Author(s) : BLOUKAS I., HONIKEL K. O.
Type of article: Article
Summary
Effects of mincing and storage temperature on meat pH, TBA index, peroxide index and on the stability of batters. Index of the formation of fine lipid particles.
Details
- Original title: The influence of mincing and temperature of storage on the oxidation of pork back fat and its effect on water-and fat-binding in finely comminuted batters.
- Record ID : 1993-1447
- Languages: English
- Source: Meat Sci. - vol. 32 - n. 2
- Publication date: 1992
- 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; Pork; Bacon; Cold storage; Water
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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.
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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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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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EFFECT OF FROZEN STORAGE AND PROTECTIVE PACKAGI...
- Author(s) : HOUBEN J. H., KROL B.
- Date : 1985
- Languages : English
- Source: Meat Sci. - vol. 13 - n. 4
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IRON CATALYZED OXIDATIVE RANCIDITY IN PRERIGOR ...
- Author(s) : TAY H. C., ABERLE E. D., JUDGE M. D.
- Date : 1983
- Languages : English
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