Improving beef color stability: Practical strategies and underlying mechanisms
This paper overviewed the current literature on strategies to improve beef color and
attempted to logically explain the fundamental mechanisms involved. Surface color and its …
attempted to logically explain the fundamental mechanisms involved. Surface color and its …
Nitrite-embedded packaging film effects on fresh and frozen beef color development and stability as influenced by meat age and muscle type
JR Claus, C Du - Meat Science, 2013 - Elsevier
Abstract Muscles (Longissimus lumborum, LL; Psoas major, PM, semitendinosus, ST) were
aged (2, 9 d postmortem), cut into steaks, anaerobically packaged (nitrite-embedded film …
aged (2, 9 d postmortem), cut into steaks, anaerobically packaged (nitrite-embedded film …
[HTML][HTML] Estimation of the stability of skeletal muscle myoglobin of chilled pork treated with brine activated by low-frequency high-intensity ultrasound
O Krasulya, A Smirnova, V Bogush… - Ultrasonics …, 2021 - Elsevier
We studied the effect of ultrasonic activation of brine (3%) during salting on the degree of
stability of colour parameters of pork with normal (NOR) and abnormal course of autolysis in …
stability of colour parameters of pork with normal (NOR) and abnormal course of autolysis in …
Воздействие кавитационной активации рассола на цветовые характеристики охлажденной свинины
ОН Красуля, АВ Смирнова, ВИ Богуш, ЕА Юшина - Мясная индустрия, 2020 - elibrary.ru
Настоящее исследование посвящено оценке влияния предварительной
низкочастотной ультразвуковой обработки слабонасыщенного рассола на цветовые …
низкочастотной ультразвуковой обработки слабонасыщенного рассола на цветовые …
Assessment of the cavitation effect on colour attributes of chilled pork with different autolysis during brining
ON Krasulya, AV Smirnova… - … Series: Earth and …, 2020 - iopscience.iop.org
The study assesses the effect of low-frequency ultrasonic pre-treatment of slightly saturated
3% brine on colour attributes of chilled pork after 24 h salting. The results obtained are used …
3% brine on colour attributes of chilled pork after 24 h salting. The results obtained are used …
[图书][B] Productivity and Meat Quality with Meat Goat Management
TD Dugas - 2018 - search.proquest.com
The growth of kid meat goats and their carcass and meat characteristics with monensin
sodium or decoquinate coccidiostats in feed were studied. Seventy-three goats of various …
sodium or decoquinate coccidiostats in feed were studied. Seventy-three goats of various …