Nitrite residue and malonaldehyde reduction in dendeng — Indonesian dried meat — influenced by spices, curing methods and precooking preparation-Reference-Cited by-同舟云学术

Nitrite residue and malonaldehyde reduction in dendeng — Indonesian dried meat — influenced by spices, curing methods and precooking preparation

Published:2014-03 Issue:3 Volume:96 Page:1403-1408
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Suryati T.,Astawan M.,Lioe H.N.,Wresdiyati T.,Usmiati S.

Funder

BPPS Program from Directorate General of Higher Education

Ministry of Culture and Education, Indonesia, 2008

KKP3T Program from Ministry of Agriculture, Indonesia, 2011

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. Maillard reaction products as antioxidants in precooked ground beef;Alfawaz;Food Chemistry,1994

2. Official methods of analysis of AOAC International;AOAC,2005

3. Chemical and microbiology analysis of an Indonesian dried beef (dendeng sapi);Bintoro;Journal of the Faculty of Agriculture, Hokkaido University,1987

4. Measurement of non-enzymatic browning of dehydrated and intermediate moisture meat;Buckle;Journal of the Science of Food Agriculture,1986

5. Flavour perception of oxidation in beef;Campo;Meat Science,2006

Cited by 17 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. Karakteristik dendeng daging lumat ikan tongkol dengan penambahan tepung rumput laut Gracilaria sp.;Jurnal Pengolahan Hasil Perikanan Indonesia;2024-07-04

2. Pemberdayaan Warga Desa Pulau Semambu melalui Diversifikasi Produk Olahan Ikan;Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat;2022-11-30

3. A comprehensive review of drying meat products and the associated effects and changes;Frontiers in Nutrition;2022-11-28

4. Characterization of Taste Compounds and Sensory Evaluation of Soup Cooked with Sheep Tail Fat and Prickly Ash;Foods;2022-03-22

5. Natural Antioxidants Used in Meat Products;Plant Antioxidants and Health;2022