Effect of Curing, Antioxidant Treatment, and Smoking of Buffalo Meat on pH, Total Plate Count, Sensory Characteristics, and Shelf Life During Refrigerated Storage-Reference-Cited by-同舟云学术

Effect of Curing, Antioxidant Treatment, and Smoking of Buffalo Meat on pH, Total Plate Count, Sensory Characteristics, and Shelf Life During Refrigerated Storage

Published:2005-01 Issue:1 Volume:8 Page:139-150
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Ahmad S.,Anzar A.,Srivastava A.K.,Srivastava P.K.

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1081/JFP-200048028

Reference23 articles.

1. Barnett, H.W., Nordin, H.R., Bird, H.D. and Rubin, I.J. 1975. A Study of Factors Affecting Flavours of the Cured Ham. Proc. 11th Eur. Meeting. Meat Res. Workers. 1975, Belgrade, Yugoslavia. pp.27

2. Effect of Nitrite and Salt on the Color, Flavor and Overall Acceptability of Ham

3. Pre-slaughter injection of sodium ascorbate as a method of inhibiting metmyoglobin formation in fresh beef

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