Analysis of the impact of determinants of kosherness on the content of macro‐ and microelements in beef-Reference-Cited by-同舟云学术

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Analysis of the impact of determinants of kosherness on the content of macro‐ and microelements in beef

Published:2019-09-10 Issue:11 Volume:7 Page:3463-3470
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Rudy Mariusz¹^ORCID,Żurek Jagoda²,Stanisławczyk Renata¹,Gil Marian¹,Duma‐Kocan Paulina¹,Zaguła Grzegorz³,Rudy Stanisław⁴

Affiliation:

1. Chair of Agricultural Processing and Commodity Science Department of Biology and Agriculture University of Rzeszow Rzeszów Poland

2. Poultry Processing Plant Rzeszowskie Zakłady Drobiarskie RES‐DROB Rzeszów Poland

3. Chair of Bioenergetics and Food Analysis Department of Biology and Agriculture University of Rzeszow Rzeszów Poland

4. Department of Thermal Technology and Food Process Engineering Faculty of Production Engineering University of Life Sciences Lublin Poland

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1192

Reference40 articles.

1. Prooxidative Activity of Myoglobin Species in Linoleic Acid Emulsions

2. The nutritional quality of meat

3. Selenium, copper, zinc, iron and manganese content of seven meat cuts from Hereford and Braford steers fed pasture in Uruguay

4. Some Factors Influencing the Nonheme Iron Content of Meat and Its Implications in Oxidation

5. The effect of meat cuts and thermal processing on selected mineral concentration in beef from Holstein–Friesian bulls

Cited by 2 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. The Effect of Kosher Determinants of Beef on Its Color, Texture Profile and Sensory Evaluation;International Journal of Environmental Research and Public Health;2023-01-12

2. Conventional versus Ritual Slaughter–Ethical Aspects and Meat Quality;Processes;2021-08-08

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