Textural attributes and oxidative stability of pork longissimus muscle injected with marbling-like emulsified lipids

Meat Science

Volumn 89, Issue 2, 2011, Pages 209-216

  Ma, Lizhen ^a   Xiong, Youling L ^b  

^a TIANJIN AGRICULTURAL UNIVERSITY   (China)

^b UNIVERSITY OF KENTUCKY   (United States)

Author keywords

Antioxidant; Emulsion; Lipid oxidation; Marbling; Pork

Indexed keywords

ANTIOXIDANT; DRIP LOSS; LIPID OXIDATION; LONGISSIMUS; MALONALDEHYDE; MARBLING; OXIDATIVE STABILITY; OXYGEN-ENRICHED; PORK; PORK LOIN; POSITIVE EFFECTS; PROTEIN OXIDATION; SHEAR FORCE; TEXTURAL ATTRIBUTES;

EMULSIFICATION; OXIDATION; OXIDATION RESISTANCE;

MEATS;

ANTIOXIDANT; CANOLA OIL; FOOD PRESERVATIVE; MONOUNSATURATED FATTY ACID; OLIVE OIL; OXYGEN; TOCOPHEROL; VEGETABLE OIL;

ANIMAL; ARTICLE; CHEMISTRY; COLOR; DRUG EFFECT; EMULSION; FOOD PACKAGING; INTRAMUSCULAR DRUG ADMINISTRATION; LIPID PEROXIDATION; MEAT; METHODOLOGY; MUSCLE FIBRIL; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN CARBONYLATION; SKELETAL MUSCLE; STATISTICAL MODEL; SWINE;

ANIMALS; ANTIOXIDANTS; COLOR; ELECTROPHORESIS, POLYACRYLAMIDE GEL; EMULSIONS; FATTY ACIDS, MONOUNSATURATED; FOOD PACKAGING; FOOD PRESERVATIVES; INJECTIONS, INTRAMUSCULAR; LINEAR MODELS; LIPID PEROXIDATION; MEAT; MUSCLE, SKELETAL; MYOFIBRILS; OXYGEN; PLANT OILS; PROTEIN CARBONYLATION; SWINE; TOCOPHEROLS;

EID: 79958721175     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.04.021     Document Type: Article

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