The eating quality of meat: IV—Water holding capacity and juiciness
Author:
Publisher
Elsevier
Reference109 articles.
1. Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure;Aaslyng;Food Qual. Prefer.,2003
2. Influence of thawing methods on the quality of frozen meat and the drip loss;Ambrosiadis;Fleischwirtschaft,1994
3. Prediction of water holding capacity and pH in porcine longissimus lumborum using Raman spectroscopy;Andersen;Meat Sci.,2021
4. Predicting post-mortem meat quality in porcine longissimus lumborum using Raman, near infrared and fluorescence spectroscopy;Andersen;Meat Sci.,2018
5. Effects of supranutritional dietary vitamin E levels on subcellular deposition of a-tocopherol in the muscle and on pork quality;Asghar;J. Sci. Food Agric.,1991
Cited by 4 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. Lambs supplemented with Amazonian oilseed co-products: Meat quality and fatty acid profile;PLOS ONE;2023-12-19
2. Effect of frozen hot‐boned meat and myofibrillar protein on physicochemical properties of phosphate‐free emulsion‐type meat;International Journal of Food Science & Technology;2023-09-29
3. Efecto de la adición de taninos en la dieta pastoril sobre la calidad de la carne de vaca madurada;Ciencia, Docencia y Tecnología;2023-08-04
4. A Review of Honey Application in Marinades Towards Hetero-Cyclic Amines (HCA) Formation;Advances in Environmental Engineering and Green Technologies;2022-12-19
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3