The effect of garlic or onion marinade on the lipid oxidation and meat quality of pork during cold storage

Journal of Food Quality

Volumn 33, Issue SUPPL. 1, 2010, Pages 171-185

  Kim, Y J ^a   Jin, S K ^b   Park, W Y ^c   Kim, B W ^b   Joo, S T ^b   Yang, H S ^b  

^a Division of Life Resources   (South Korea)

^b Gyeongsang National University   (South Korea)

^c Samyang Corporation   (South Korea)

Author keywords

[No Author keywords available]

Indexed keywords

LIPID OXIDATION; MEAT QUALITY; PEROXIDE VALUE; PH VALUE; SENSORY EVALUATION; SENSORY SCORES; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

COLD STORAGE; OXIDATION; PH; REFRIGERATORS;

MEATS;

ALLIUM CEPA; ALLIUM SATIVUM;

EID: 77956544513     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2010.00333.x     Document Type: Article

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