Influence of muscle type and microstructure on iridescence in cooked, cured pork meat products-Reference-Cited by-同舟云学术

Influence of muscle type and microstructure on iridescence in cooked, cured pork meat products

Published:2021-07-15 Issue:8 Volume:86 Page:3563-3573
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Ruedt Chiara¹^ORCID,Gibis Monika¹^ORCID,Weiss Jochen¹

Affiliation:

1. Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology University of Hohenheim Stuttgart Germany

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15832

Reference25 articles.

1. Iridescence: A functional perspective;Doucet S. M.;Journal of the Royal Society Interface,2009

2. Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with reduced salt content

3. What's in a steak? A cross-cultural study on the quality perception of beef

4. Differences in light scattering between pale and dark beef longissimus thoracis muscles are primarily caused by differences in the myofilament lattice, myofibril and muscle fibre transverse spacings

5. Kropf D. H.(1980).Effects of retail display conditions on meat color. Paper presented at the Proc. Recip. Meat Conf. Proceedings of the 33rd Annual Reciprocal Meat Conference of the American Meat Science Association June 22‐25 1980 West Lafayette Indiana USA.

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