Biogenic amine concentrations and evolution in “chilled” Canadian pork for the Japanese market

Food Chemistry

Volumn 233, Issue , 2017, Pages 500-506

  Ngapo, Tania M ^a   Vachon, Lise ^a  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Ageing; Biogenic amines; Chilled; Export; Pork

Indexed keywords

COMMERCE; MEATS;

AGEING; BIOGENIC AMINES; CHILLED; EXPORT; PORK;

AMINES;

ALANINE; ASPARTIC ACID; BIOGENIC AMINE; CADAVERINE; CYSTEINE; GLUTAMIC ACID; GLYCINE; HISTIDINE; ISOLEUCINE; LEUCINE; LYSINE; METHIONINE; ORNITHINE; PHENYLALANINE; PROLINE; PUTRESCINE; SERINE; SPERMIDINE; SPERMINE; TYRAMINE; TYROSINE; VALINE;

ARTICLE; COMPARATIVE STUDY; CONTROLLED STUDY; MARKET; PHYSICAL CHEMISTRY; PORK; PROCESSED MEAT; SEX DETERMINATION; STORAGE; ANALYSIS; ANIMAL; CANADA; PIG; RED MEAT;

ANIMALS; BIOGENIC AMINES; CADAVERINE; CANADA; PUTRESCINE; RED MEAT; SPERMIDINE; SPERMINE; SWINE;

EID: 85018960565     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.04.120     Document Type: Article

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