Objective and Subjective Quality Characteristics of Pork Longissimus Muscle as a Function of the Ultimate pH-Reference-Cited by-同舟云学术

Objective and Subjective Quality Characteristics of Pork Longissimus Muscle as a Function of the Ultimate pH

Published:2009-12-31 Issue:6 Volume:29 Page:685-694
ISSN:1225-8563
Container-title:Korean Journal for Food Science of Animal Resources
language:en
Short-container-title:Korean Journal for Food Science of Animal Resources

Author:

Cho Byung-Wook,Oliveros Maria Cynthia,Park Kyoung-Mi,Do Kyoung-Tag,Lee Ki-Hwan,Seo Kang-Seok,Choi Jae-Gwan,Lee Moon-Jun,Cho In-Kyung,Choi Byoung-Chul,Ryu Kyeong-Seon,Hwang In-Ho

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO200911764898786.pdf

Reference47 articles.

1. Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure

2. Pork quality variation is not explained by glycolytic enzyme capacity

3. Respiration of Mitochondria Isolated from Dark-Cutting Beef: Postmortem Changes

4. Relationship between Meat Structure, Water Mobility, and Distribution: A Low-Field Nuclear Magnetic Resonance Study

5. [30] Microsomal lipid peroxidation

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