The Effect of PUFA-Rich Plant Oils and Bioactive Compounds Supplementation in Pig Diet on Color Parameters and Myoglobin Status in Long-Frozen Pork Meat-Reference-Cited by-同舟云学术

The Effect of PUFA-Rich Plant Oils and Bioactive Compounds Supplementation in Pig Diet on Color Parameters and Myoglobin Status in Long-Frozen Pork Meat

Published:2018-04-25 Issue:5 Volume:23 Page:1005
ISSN:1420-3049
Container-title:Molecules
language:en
Short-container-title:Molecules

Author:

Pogorzelska-Nowicka Ewelina,Godziszewska Jolanta,Horbańczuk Jarosław,Atanasov Atanas,Wierzbicka Agnieszka^ORCID

Publisher

MDPI AG

Subject

Chemistry (miscellaneous),Analytical Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Molecular Medicine,Drug Discovery,Pharmaceutical Science

Link

http://www.mdpi.com/1420-3049/23/5/1005/pdf

Reference47 articles.

1. Role of intrinsic search cues in the formation of consumer preferences and choice for pork chops

2. Classification of pre-sliced pork and Turkey ham qualities based on image colour and textural features and their relationships with consumer responses

3. Discoloration Characteristics of 3 Major Muscles From Cattle During Cold Storage

4. The influence of myoglobin on the colour of minced pork loin

5. Stabilization of Beef Meat by a New Active Packaging Containing Natural Antioxidants

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