Effect of Different Tumbling Marination Methods and Time on the Water Status and Protein Properties of Prepared Pork Chops-Reference-Cited by-同舟云学术

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Effect of Different Tumbling Marination Methods and Time on the Water Status and Protein Properties of Prepared Pork Chops

Published:2015-03-26 Issue:7 Volume:28 Page:1020-1027
ISSN:1011-2367
Container-title:Asian-Australasian Journal of Animal Sciences
language:en
Short-container-title:Asian Australas. J. Anim. Sci

Author:

Gao Tian,Li Jiaolong,Zhang Lin,Jiang Yun,Yin Maowen,Liu Yang,Gao Feng,Zhou Guanghong

Publisher

Asian Australasian Association of Animal Production Societies

Subject

Animal Science and Zoology,Food Science

Link

http://ajas.info/upload/pdf/ajas-28-7-1020.pdf

Reference26 articles.

1. Marination to Improve Functional Properties and Safety of Poultry Meat

2. Effects of pale, normal, and dark chicken breast meat on microstructure, extractable proteins, and cooking of marinated fillets

3. Applications of NMR in Meat Science

4. Continuous distribution analysis of T2 relaxation in meat—an approach in the determination of water-holding capacity

5. Origin of Multiexponential T2 Relaxation in Muscle Myowater

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1. Advances and applications in water retention technology for meat and meat products: Status and future research directions;International Journal of Food Science & Technology;2024-03-31

2. A Review of Honey Application in Marinades Towards Hetero-Cyclic Amines (HCA) Formation;Advances in Environmental Engineering and Green Technologies;2022-12-19

3. Influence of ultrasound-assisted tumbling on NaCl transport and the quality of pork;Ultrasonics Sonochemistry;2021-11

4. Study on the water state, migration, and microstructure modification during the process of salt‐reduced stewed duck;Journal of Food Science;2021-08

5. Effects of Bile Acids on Growth Performance and Lipid Metabolism during Chronic Heat Stress in Broiler Chickens;Animals;2021-02-27

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