Physicochemical Properties of Pastirma from Horse Meat, Beef, Mutton and Pork-Reference-Cited by-同舟云学术

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Physicochemical Properties of Pastirma from Horse Meat, Beef, Mutton and Pork

Published:2015-07-30 Issue:5 Volume:38 Page:369-376
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:J Food Qual

Author:

Ren Wen-Wen¹,Bekhit Alaa El-Din A.²,Li Fang³,Yang Hai-Yan¹,Jiang Xiao-Feng¹,Zhang Wen¹,Kong Ling-Ming¹

Affiliation:

1. Department of Food Science and Pharmacy; Xinjiang Agricultural University; Urumqi 830052 China

2. Department of Food Science; University of Otago; Dunedin 9054 New Zealand

3. Department of Food and Biotechnology; Xinjiang Institute of Light Industry Technology; Urumqi China

Funder

National Twelfth-Five Year Research Program of China

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfq.12152/fullpdf

Reference29 articles.

1. Changes in physicochemical properties of proteins in Kayserian Pastirma made from the M. semimembranosus muscle of cows during traditional processing;Ahhmed;Food Sci. Human Well.,2013

2. Effect of commercial starter cultures on the fatty acid composition of pastirma (Turkish dry meat product);Aksu;J. Food Sci.,2002

3. Effect of storage temperatures and time on shelf-life of sliced and modified atmosphere packaged pastirma, a dried meat product, produced from beef;Aksu;J. Sci. Food Agric.,2005

4. Effect of modified atmosphere packaging and temperature on the shelf life of sliced pastirma produced from frozen/thawed meat;Aksu;J. Muscle Foods,2005

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3. Chemical, microbial, color, oxidative and sensory properties of clean-label pastırma produced with raspberry water extracts as a novel ingredient;Meat Science;2022-04

4. Ideal sensory profile for the cabanossi with llama meat (Lama glama) from three feeding systems using the CATA method (Check-all-that-apply);Scientia Agropecuaria;2021-08-20

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