Effect of lactic acid pretreatment on the quality of fresh pork packed in modified atmosphere

Journal of Food Engineering

Volumn 72, Issue 3, 2006, Pages 254-260

  Shrestha, Sundar ^a,b   Min, Zhang ^b  

^a BEIJING UNIVERSITY OF POSTS AND TELECOMMUNICATIONS   (China)

^b JIANGNAN UNIVERSITY   (China)

Author keywords

Fresh pork; Lactic acid; Lipid oxidation; Modified atmosphere

Indexed keywords

ALDEHYDES; CARBOXYLIC ACIDS; FOOD STORAGE; LIPIDS; MICROORGANISMS; OXIDATION; SPRAYING; STABILIZERS (AGENTS);

COLOR SCORES; FRESH PORK; LIPID OXIDATION; MODIFIED ATMOSPHERE;

MEATS;

FOOD STORAGE; LACTIC ACID; LIPIDS; MEAT; MICROORGANISMS; OXIDATION; SPRAYING;

EID: 24144452858     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.12.004     Document Type: Article

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