Effects of prechilling parameters on water-holding capacity of chilled pork and optimization af prechilling parameters using response surface methodology1-Reference-Cited by-同舟云学术

Effects of prechilling parameters on water-holding capacity of chilled pork and optimization af prechilling parameters using response surface methodology1

Published:2012-08-01 Issue:8 Volume:90 Page:2836-2841
ISSN:0021-8812
Container-title:Journal of Animal Science
language:en
Short-container-title:

Author:

Chen Hui¹,Dong Xiaoguang¹,Yao Zhongfeng²,Xu Baocai³,Zhen Shaobo⁴,Li Chun¹,Li Xingmin¹

Affiliation:

1. College of food science and nutritional engineering, china agriculture university, beijing 100083, china

2. College of food science and technology, shihezi university, xinjiang 832003, china

3. Yurun meat enterprises co., ltd. Jianye district, jiangsu province 210041, china

4. China institute of industrial relations, beijing 100037, china

Publisher

Oxford University Press (OUP)

Subject

Genetics,Animal Science and Zoology,General Medicine,Food Science

Link

http://academic.oup.com/jas/article-pdf/90/8/2836/23921615/2836.pdf

Reference33 articles.

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3. Influence of the freezing rate on the rheological and gelation properties of dark poultry meat;Barbut;Poultry Sci.,1990

4. Some new three-level design for the study of quantitative variables;Box;Technometrics,1960

5. Process design data for pork chilling;Brown;Int. J. Refrig.,1992

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