Changes in oxidation, color and texture deteriorations during refrigerated storage of ohmically and water bath-cooked pork meat-Reference-Cited by-同舟云学术

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Changes in oxidation, color and texture deteriorations during refrigerated storage of ohmically and water bath-cooked pork meat

Published:2014-12 Issue: Volume:26 Page:341-346
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Dai Yan,Lu Yi,Wu Wei,Lu Xiao-ming,Han Zhao-peng,Liu Yi,Li Xing-min,Dai Rui-tong

Funder

National Natural Science Foundation of China

Ministry of Agriculture of China

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference23 articles.

1. Colour and sarcoplasmic protein evaluation of pork following water bath and ohmic cooking;Dai;Meat Science,2013

2. Lipid and protein oxidation, release of iron from heme molecule and colour deterioration during refrigerated storage of liver pâté;Estévez;Meat Science,2004

3. Effect of natural and synthetic antioxidants on protein oxidation and colour and texture changes in refrigerated stored porcine liver pâté;Estévez;Meat Science,2006

4. Lipid and protein oxidation and sensory properties of vacuum-packaged dry-cured ham subjected to high hydrostatic pressure;Fuentes;Meat Science,2010

5. Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage;Ganhão;Meat Science,2010

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