ULTIMATE pH EXPLAINS VARIATION IN PORK QUALITY TRAITS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.2009.00171.x/fullpdf
Reference25 articles.
1. Effects of beef carcass electrical stimulation, hot boning, and ageing on unfrozen and frozen longissimus dorsi and semimembranosus steaks;AXE;J. Food Sci,1983
2. A review of the relationships of pH with physical aspects of pork quality;BENDALL;Meat Sci,1988
3. Consumer-rated quality characteristics as related to purchase intent of fresh pork;BREWER;J. Food Sci,1999
4. Effects of injection of a dilute phosphate-salt solution on pork characteristics from PSE, normal and DFD carcasses;BREWER;J. Food Qual,1999
5. Pork quality audit: A review of the factors influencing pork quality;CANNON;J. Muscle Food,1995
Cited by 42 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. Color Stability During Retail Display Differs Among Muscles in Pork;Meat and Muscle Biology;2023-11-30
2. Pork Quality Attributes and Eating Characteristics Among Different Premium and Commodity Pork Loin Programs;Meat and Muscle Biology;2023-11-21
3. Polymorphism and promoter methylation-regulated mRNA expression of IFI6 gene affect meat quality in pigs;Italian Journal of Animal Science;2023-11-14
4. Wild boar captured in a large corral-style trap or hunted: preliminary comparison of meat quality traits;Italian Journal of Food Safety;2023-11-08
5. Antioxidant and Antibacterial Effect of Agaricus brasiliensis Extract on Raw and Cooked Pork Patties during Storage;Agriculture;2023-01-31
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3