Meat Quality of Pork Muscles from Low-fat Cuts-Reference-Cited by-同舟云学术

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Meat Quality of Pork Muscles from Low-fat Cuts

Published:2009-06-30 Issue:3 Volume:29 Page:364-373
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:

Seong Pil-Nam,Cho Soo-Hyun,Kim Jin-Hyoung,Hah Kyung-Hee,Park Beom-Young,Lee Jong-Moon,Kim Dong-Hoon

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/JAKO200921752340813.pdf

Reference38 articles.

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

2. Rate and extent of pH decline affect proteolysis of cytoskeletal proteins and water-holding capacity in pork

3. Red and White Fiber Content and Associated Post-Mortem Properties of Seven Porcine Muscles

4. Variability in rates of pH fall and of lactate production in the muscles on cooling beef carcasses

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Comparative Study on the Postmortem Proteolysis and Shear Force during Aging of Pork and Beef Semitendinosus Muscles;Food Science of Animal Resources;2024-09

2. Investigation of breast meat traits of broilers fed different amounts of Hermetia illucens and Protaetia brevitarsis seulensis powder;Entomological Research;2021-02-16

3. Production of squid emulsion sausages using pork skin and coconut powder mixture as fat replacers;International Journal of Food Science & Technology;2017-12-07

4. Effects of ultrasonic thawing on the physicochemical properties of frozen pork;Korean Journal of Food Preservation;2017-04

5. Effect of supercooling on the storage stability of rapidly frozen-thawed pork loins;Korean Journal of Food Preservation;2017-04

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