Meat quality and cooking attributes of thawed pork with different low field NMR T 21

Meat Science

Volumn 92, Issue 2, 2012, Pages 79-83

  Li, Chunbao ^a   Liu, Dengyong ^a   Zhou, Guanghong ^a   Xu, Xinglian ^a   Qi, Jun ^a   Shi, Peilei ^a   Xia, Tianlan ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

Color; Cooking; Low field NMR; Pork; Water holding capacity

Indexed keywords

COLOR MEASUREMENTS; COOKING TIME; FROZEN SAMPLE; LONGISSIMUS; LOW-FIELD NMR; MEAT QUALITY; PIG CARCASS; PORK; SHEAR FORCE; WATER HOLDING CAPACITY;

COLOR; COOKING; MEATS; MUSCLE; THAWING;

THERMAL PROCESSING (FOODS);

SUIDAE;

WATER;

ANIMAL; ARTICLE; COLOR; COOKING; FREEZING; HEAT; MEAT; MECHANICAL STRESS; METHODOLOGY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PH; PHYSIOLOGY; SKELETAL MUSCLE; STANDARD; SWINE;

ANIMALS; COLOR; COOKING; FREEZING; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; MAGNETIC RESONANCE SPECTROSCOPY; MEAT; MUSCLE, SKELETAL; STRESS, MECHANICAL; SWINE; WATER;

EID: 84861970023     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.11.015     Document Type: Article

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