EFFECT OF PROCESSING, PACKAGING AND VARIOUS ANTIOXIDANTS ON LIPID OXIDATION OF RESTRUCTURED PORK

被引：22

作者：

MILES, RS ^{[1
]}

MCKEITH, FK ^{[1
]}

BECHTEL, PJ ^{[1
]}

NOVAKOFSKI, J ^{[1
]}

机构：

[1] UNIV ILLINOIS,DEPT ANIM SCI,MEAT SCI LAB,URBANA,IL 61801

来源：

JOURNAL OF FOOD PROTECTION | 1986年 / 49卷 / 03期

关键词：

D O I：

10.4315/0362-028X-49.3.222

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：222 / 225

页数：4

共 13 条

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[3]

FIELD RA, 1982, P INT S MEAT SCI TEC, P285

[4] FATTY-ACIDS OF NEUTRAL AND PHOSPHOLIPIDS, RANCIDITY SCORES AND TBA VALUES AS INFLUENCED BY PACKAGING AND STORAGE [J].

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[5] EFFECTS OF INERT-GAS AND VACUUM PACKAGINGS ON STORAGE STABILITY OF MECHANICALLY DEBONED POULTRY MEATS [J].

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DAWSON, LE .

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[6] EFFECT OF PRERIGOR PROCESSING ON THE OXIDATIVE RANCIDITY OF GROUND LIGHT AND DARK PORCINE MUSCLES [J].

JUDGE, MD ;

ABERLE, ED .

JOURNAL OF FOOD SCIENCE, 1980, 45 (06) :1736-1739

[7] FACTORS AFFECTING PROPERTIES OF RAW-FROZEN PORK SAUSAGE PATTIES MADE WITH VARIOUS NACL/PHOSPHATE COMBINATIONS [J].

MATLOCK, RG ;

TERRELL, RN ;

SAVELL, JW ;

RHEE, KS ;

DUTSON, TR .

JOURNAL OF FOOD SCIENCE, 1984, 49 (05) :1363-&

[8]

ROSENBAUM MS, 1983, PEDIATRICS, V71, P359

[9] EVALUATION OF VARIOUS MIXING STRESSES ON STORAGE STABILITY (TBA) AND COLOR OF MECHANICALLY DEBONED TURKEY MEAT [J].

UEBERSAX, MA ;

DAWSON, LE ;

UEBERSAX, KL .

POULTRY SCIENCE, 1978, 57 (04) :924-929

[10]

Witte V. C., 1970, J FOOD SCI, V35, P585, DOI DOI 10.1111/J.1365-2621.1970.TB04815.X

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