Use of yellow mombin (Spondias mombin L.) in marination: Effect on quality properties of Boston butt pork during refrigerated storage-Reference-Cited by-同舟云学术

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Use of yellow mombin (Spondias mombin L.) in marination: Effect on quality properties of Boston butt pork during refrigerated storage

Published:2023-10 Issue: Volume:204 Page:109257
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Beltrán-Cotta Luis Alfonso,Passos Rafael Sepúlveda Fonsêca Trevisan,Costa Nilma Pereira,Barreto Brenno Guimarães,Veloso Amanda Curvelo,da Silva Maurício Costa Alves,da Costa Marion Pereira,Cavalheiro Carlos Pasqualin

Publisher

Elsevier BV

Subject

Food Science

Reference64 articles.

1. Comparative meat qualities of Boston butt muscles (M. subscapularis) from different pig breeds available in Korean market;Ali;Food Science of Animal Resources,2021

2. Marination to improve functional properties and safety of poultry meat;Alvarado;The Journal of Applied Poultry Research,2007

3. Meat color measurement guidelines;AMSA,2012

4. Physicochemical characterization, antioxidant capacity, and sensory properties of Murici (Byrsonima crassifolia (L.) Kunth) and taperebá (Spondias mombin L.) beverages;Aniceto;Molecules,2021

5. Official methods of analysis;AOAC,2005

Cited by 2 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. Marinades Based on Natural Ingredients as a Way to Improve the Quality and Shelf Life of Meat: A Review;Foods;2023-10-01

2. Effect of Marinating in Dairy-Fermented Products and Sous-Vide Cooking on the Protein Profile and Sensory Quality of Pork Longissimus Muscle;Foods;2023-08-30

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