Comparative effect of different cooking methods on the physicochemical and sensory characteristics of high pressure processed marinated pork chops-Reference-Cited by-同舟云学术

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Comparative effect of different cooking methods on the physicochemical and sensory characteristics of high pressure processed marinated pork chops

Published:2019-06 Issue: Volume:54 Page:19-27
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

O'Neill Ciara M.,Cruz-Romero Malco C.,Duffy Geraldine,Kerry Joe P.

Funder

Food Institutional Research Measure

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference79 articles.

1. Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat;Alfaia;Meat Science,2010

2. Selected nutrient contents, fatty acid composition, including conjugated linoleic acid, and retention values in separable lean from lamb rib loins as affected by external fat and cooking method;Badiani;J. Food Agric. Food Chem.,2004

3. Effect of high pressure treatment on the color of fresh and processed meats: A review;Bak;Critical Reviews in Food Science and Nutrition,2017

4. Influence of cooking conditions on cooking loss and tenderness of raw and marinated chicken breast meat;Barbanti;LWT Food Sci. Technol.,2005

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