Changes in oxidation, color and texture deteriorations during refrigerated storage of ohmically and water bath-cooked pork meat

Innovative Food Science and Emerging Technologies

Volumn 26, Issue , 2014, Pages 341-346

  Dai, Yan ^a,b,c   Lu, Yi ^a,c   Wu, Wei ^a,c   Lu, Xiao Ming ^b   Han, Zhao Peng ^b   Liu, Yi ^a,c   Li, Xing Min ^a,c   Dai, Rui Tong ^a,c  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b Chinese National Egg Engineering Research Center Beijing DQY Agricultural Technology Co 'Ltd'   (China)

^c Beijing Higher Inst Engineering Research Center of Power Battery and Chemical Energy Materials   (China)

Author keywords

Ohmically; Oxidation; TBARS; Water bath

Indexed keywords

COLOR; DIGITAL STORAGE; FOOD STORAGE; HARDNESS; IRON COMPOUNDS; MEATS; OXIDATION; PORPHYRINS; PROTEINS; TEXTURES;

COMMERCIAL PRODUCTIONS; CONVENTIONAL COOKING; OHMICALLY; OXIDATIVE STABILITY; QUALITY DETERIORATIONS; REFRIGERATED STORAGES; TBARS; WATER BATHS;

THERMAL PROCESSING (FOODS);

EID: 84916220311     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2014.06.009     Document Type: Article

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