Physical parameters of lamb meat as affected by aging time

被引：0
|
作者：
Zapata, J.
机构：
来源：
JOURNAL OF ANIMAL SCIENCE | 2004年 / 82卷
关键词：
cooking losses; water holding capacity; emulsifying capacity;
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
引用
收藏
页码：14 / 14
页数：1
相关论文
共 50 条
  • [21] TENDERIZATION OF LAMB MEAT - EFFECT OF RAPID POSTMORTEM TEMPERATURE DROP ON MUSCLE CONDITIONING AND AGING
    JAIME, I
    BELTRAN, JA
    CENA, P
    LOPEZLORENZO, P
    RONCALES, P
    MEAT SCIENCE, 1992, 32 (04) : 357 - 366
  • [22] Effects of oxidative stability variation on lamb meat quality and flavor during postmortem aging
    Dou, Lu
    Liu, Chang
    Yang, Zhihao
    Su, Rina
    Chen, Xiaoyu
    Hou, Yanru
    Hu, Guanhua
    Yao, Duo
    Zhao, Lihua
    Su, Lin
    Jin, Ye
    JOURNAL OF FOOD SCIENCE, 2022, 87 (06) : 2578 - 2594
  • [23] INFLUENCE OF AGE, LIVEWEIGHT, SEX AND BREED ON SELECTED QUALITY PARAMETERS OF LAMB MEAT
    SCHIEFER, G
    SCHARNER, E
    ARCHIV FUR TIERZUCHT-ARCHIVES OF ANIMAL BREEDING, 1977, 20 (02): : 129 - 136
  • [24] Physical and chemical effects of ultrasonic cavitation on the grain of meat when lamb salting
    Krasnikova, E. S.
    Morgunova, N. L.
    Krasnikov, A., V
    Akchurin, S., V
    Akchurina, I., V
    II INTERNATIONAL SCIENTIFIC CONFERENCE ON APPLIED PHYSICS, INFORMATION TECHNOLOGIES AND ENGINEERING 25, PTS 1-5, 2020, 1679
  • [25] Volatile Compounds, Odour and Flavour Attributes of Lamb Meat from the Navarra Breed as Affected by Ageing
    Insausti, Kizkitza
    Murillo-Arbizu, Maria T.
    Urrutia, Olaia
    Mendizabal, Jose A.
    Beriain, Maria J.
    Colle, Michael J.
    Bass, Phillip D.
    Arana, Ana
    FOODS, 2021, 10 (03)
  • [26] Microbial deterioration of lamb meat from European local breeds as affected by its intrinsic properties
    Gonzales-Barron, Ursula
    Coelho-Fernandes, Sara
    Santos-Rodrigues, Gisela
    Choupina, Altino
    Piedra, Roberto Bermudez
    Osoro, Koldo
    Celaya, Rafael
    Garcia, Rocio R.
    Peric, Tanja
    Del Bianco, Silvia
    Piasentier, Edi
    Chiesa, Francesco
    Brugiapaglia, Alberto
    Battaglini, Luca
    Baratta, Mario
    Bodas, Raul
    Lorenzo, Jose M.
    Cadavez, Vasco A. P.
    SMALL RUMINANT RESEARCH, 2021, 195
  • [27] Lamb meat colour is minimally affected under reduced oxygen concentration in modified atmosphere packaging
    Corlett, Maddison T.
    Pethick, David W.
    Kelman, Khama R.
    Jacob, Robin H.
    Pannier, Liselotte
    Habib, Ihab
    Gardner, Graham E.
    FOOD PACKAGING AND SHELF LIFE, 2024, 43
  • [28] Influence of vitamin E treatment starting time on lamb meat quality
    Maiorano, G.
    Prisciantelli, A.
    Cavone, C.
    Gambacorta, M.
    Manchisi, A.
    ITALIAN JOURNAL OF ANIMAL SCIENCE, 2005, 4 : 363 - 365
  • [29] Comparison of fatty acid profile in lamb meat and baby food based on lamb meat
    Nudda, Anna
    Mele, Marcello
    Serra, Andrea
    Manca, Maria Grazia
    Boe, Roberta
    Secchiari, Pierlorenzo
    ITALIAN JOURNAL OF ANIMAL SCIENCE, 2009, 8 : 525 - 527
  • [30] CHANGES OF PHYSICAL PARAMETERS OF MEAT DURING WET AGEING
    Gramatina, Ilze
    Krasnobajs, Raitis
    Skudra, Liga
    Sazonova, Sanita
    FOODBALT 2019: 13TH BALTIC CONFERENCE ON FOOD SCIENCE AND TECHNOLOGY: "FOOD. NUTRITION. WELL-BEING.", 2019, : 61 - 65
12345