Lipid oxidation degree of pork meat during frozen storage investigated by near-infrared hyperspectral imaging: Effect of ice crystal growth and distribution-Reference-Cited by-同舟云学术

Lipid oxidation degree of pork meat during frozen storage investigated by near-infrared hyperspectral imaging: Effect of ice crystal growth and distribution

Published:2019-12 Issue: Volume:263 Page:311-319
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Cheng Weiwei,Sørensen Klavs Martin,Engelsen Søren Balling,Sun Da-Wen^ORCID,Pu Hongbin

Funder

National Key R&D Program of China

Fundamental Research Funds for the Central Universities

Intelligent Food Quality Control and Process Technology & Equipment

Publisher

Elsevier BV

Subject

Food Science

Reference63 articles.

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4. Prediction of total fatty acid parameters and individual fatty acids in pork backfat using Raman spectroscopy and chemometrics: understanding the cage of covariance between highly correlated fat parameters;Berhe;Meat Sci.,2016

5. TBA values, sensory characteristics, and volatiles in ground pork during long-term frozen storage: effects of packaging;Brewer;J. Food Sci.,1992

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