Effects of supercritical carbon dioxide treatment for sterilization purpose on meat quality of porcine longissimus dorsi muscle

LWT

Volumn 41, Issue 2, 2008, Pages 317-322

  Choi, Y M ^a   Ryu, Y C ^a   Lee, S H ^a   Go, G W ^a   Shin, H G ^a   Kim, K H ^a   Rhee, M S ^a   Kim, B C ^a  

^a Korea University   (South Korea)

Author keywords

Meat quality; Protein denaturation; Supercritical carbon dioxide

Indexed keywords

ENZYME ACTIVITY; MEATS; PH EFFECTS; PROTEINS; STERILIZATION (CLEANING);

CREATINE KINASE (CK); PHOSPHORYLASE B (PH); PROTEIN DENATURATION; SUPERCRITICAL CARBON DIOXIDE;

CARBON DIOXIDE;

SUS;

EID: 36048958216     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2007.02.020     Document Type: Article

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