SENSORY PROPERTIES AND LIPID OXIDATION IN PRE-RIGOR PROCESSED FRESH PORK SAUSAGE

被引：30

作者：

DRERUP, DL ^{[1
]}

JUDGE, MD ^{[1
]}

ABERLE, ED ^{[1
]}

机构：

[1] PURDUE UNIV,DEPT ANIM SCI,W LAFAYETTE,IN 47907

来源：

关键词：

D O I：

10.1111/j.1365-2621.1981.tb04456.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1659 / 1661

页数：3

共 16 条

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[4] HARVEY WR, 1975, USDA ARS H4 AGR RES
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[6] Honikel K O, 1978, Meat Sci, V2, P181, DOI 10.1016/0309-1740(78)90003-7
[7] EFFECT OF PRERIGOR PROCESSING ON THE OXIDATIVE RANCIDITY OF GROUND LIGHT AND DARK PORCINE MUSCLES
JUDGE, MD
ABERLE, ED
[J]. JOURNAL OF FOOD SCIENCE, 1980, 45 (06) : 1736 - 1739
[8] KESKINEL A, 1964, FOOD TECHNOL-CHICAGO, V18, P223
[9] INFLUENCE OF PRERIGOR AND POSTRIGOR MUSCLE ON THE BACTERIOLOGICAL AND QUALITY CHARACTERISTICS OF PORK SAUSAGE
LIN, HS
TOPEL, DG
WALKER, HW
[J]. JOURNAL OF FOOD SCIENCE, 1979, 44 (04) : 1055 - 1057
[10] OWNE JE, 1975, J FOOD TECHNOL, V10, P169