Using Density Measurement on Semispinalis capitis as a Tool to Determinate the Composition of Pork Meat-Reference-Cited by-同舟云学术

Using Density Measurement on Semispinalis capitis as a Tool to Determinate the Composition of Pork Meat

Published:2018-01-22 Issue:6 Volume:11 Page:1728-1734
ISSN:1936-9751
Container-title:Food Analytical Methods
language:en
Short-container-title:Food Anal. Methods

Author:

Adamczak Lech,Chmiel Marta^ORCID,Florowski Tomasz,Pietrzak Dorota,Witkowski Marcin,Barczak Tomasz

Publisher

Springer Science and Business Media LLC

Subject

Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry

Link

http://link.springer.com/article/10.1007/s12161-018-1151-z/fulltext.html

Reference29 articles.

1. Adamczak L, Chmiel M, Florowski T, Pietrzak D, Witkowski M, Barczak T (2015) A potential use of 3-D scanning to evaluate the chemical composition of pork meat. J Food Sci 80(7):1506–1511. https://doi.org/10.1111/1750-3841.12913

2. AOAC (2000) Official methods of analysis of AOAC international, 17th edn. Gaithersburg, Association of Official Analytical Chemists

3. Campagnol PCB, dos Santos BA, WagnerR TNN, Pollonio MAR (2012) Amorphous cellulose gel as a fat substitute in fermented sausages. Meat Sci 90(1):36–42. https://doi.org/10.1016/j.meatsci.2011.05.026

4. Commission Regulation (EC) (2002) No 2004/2002 of 8 November 2002 relating to the procedure for determining the meat and fat content of certain pig meat products (OJ L 308, 9.11.2002, p. 22–24)

5. Commission Regulation (EC) (2008) No 543/2008 of 16 June 2008 laying down detailed rules for the application of Council regulation (EC) No 1234/2007 as regards the marketing standards for poultry meat. (OJ L 157, 17.6.2008, p. 46–87)

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