Influence of meat exudates on the quality characteristics of fresh and freeze-thawed pork

Meat Science

Volumn 95, Issue 2, 2013, Pages 323-329

  Kim, Gap Don ^a   Jung, Eun Young ^b   Lim, Hyun Jung ^b   Yang, Han Sul ^b   Joo, Seon Tea ^b   Jeong, Jin Yeon ^b  

^a Jeju National University   (South Korea)

^b Gyeongsang National University   (South Korea)

Author keywords

Freeze thawing; Meat exudates; Meat quality; Pork

Indexed keywords

FREEZE-THAWING; MEAT QUALITY; MICROBIAL GROWTH; PORK; QUALITY CHARACTERISTIC; QUALITY DETERIORATIONS; TOTAL PLATE COUNT; TOTAL PROTEIN CONTENTS;

COLD STORAGE; MOISTURE DETERMINATION; THAWING; THERMAL PROCESSING (FOODS);

MEATS;

FAT; MUSCLE PROTEIN; PROTEIN INTAKE; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANALYSIS; ANIMAL; CHEMISTRY; COLOR; COOKING; FOOD QUALITY; FREEZING; LIPID METABOLISM; MEAT; MICROBIOLOGY; PH; PROTEIN INTAKE; SKELETAL MUSCLE; SWINE; ARTICLE;

ANIMALS; COLOR; COOKING; DIETARY PROTEINS; FATS; FOOD QUALITY; FREEZING; HYDROGEN-ION CONCENTRATION; LIPID METABOLISM; MEAT; MUSCLE PROTEINS; MUSCLE, SKELETAL; SWINE; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 84878712639     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.05.007     Document Type: Article

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