EFFECT OF STORAGE CONDITIONS ON LOSS OF COLOR AND FREE SULFHYDRYL GROUPS IN CURED MEAT

被引：0
|
作者：
ERDMAN, AM
WATTS, BM
机构：
来源：
FOOD TECHNOLOGY | 1956年 / 10卷 / 12期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：21 / 21
页数：1
相关论文
共 50 条
  • [21] Effect of storage conditions on nutritional quality and color characteristics of quinoa varieties
    Kibar, Hakan
    Sonmez, Ferit
    Temel, Suleyman
    JOURNAL OF STORED PRODUCTS RESEARCH, 2021, 91
  • [22] CHANGES IN TISSUE RESPIRATION AND CONTENT OF SULFHYDRYL GROUPS AND FREE RADICALS IN LIVER OF ANIMALS AFTER BLOOD LOSS AND HYPERBARIC OXYGENATION
    LEONOV, AN
    BARSUKOV, VA
    BULLETIN OF EXPERIMENTAL BIOLOGY AND MEDICINE,USSR, 1969, 68 (12): : 1361 - &
  • [23] Development of a predictive model for spoilage of cooked cured meat products and its validation under constant and dynamic temperature storage conditions
    Mataragas, M.
    Drosinos, E. H.
    Vaidanis, A.
    Metaxopoulos, I.
    JOURNAL OF FOOD SCIENCE, 2006, 71 (06) : M157 - M167
  • [24] THE EFFECT OF VARIOUS STORAGE CONDITIONS ON THE ABUNDANCE OF BACTERIAL GROUPS IN CANINE FECES
    Marvel, B. J.
    Gossett, N. M.
    Geiger, W. E.
    Steiner, J. M.
    Suchodolski, J. S.
    JOURNAL OF VETERINARY INTERNAL MEDICINE, 2012, 26 (03) : 774 - 775
  • [25] EFFECT OF END-POINT COOKING TEMPERATURE AND REFRIGERATED STORAGE ON COLOR OF TURKEY DARK MEAT
    HELMKE, A
    FRONING, GW
    POULTRY SCIENCE, 1970, 49 (05) : 1395 - &
  • [26] Proteomics study of mitochondrial proteins in tilapia red meat and their effect on color change during storage
    Xiang, Huan
    Sun, Shenyu
    Huang, Hui
    Hao, Shuxian
    Li, Laihao
    Yang, Xianqing
    Chen, Shengjun
    Wei, Ya
    Cen, Jianwei
    Pan, Chuang
    FOOD CHEMISTRY, 2023, 400
  • [27] EFFECT OF PROCESSING AND STORAGE CONDITIONS ON THE COLOR OF FROZEN PREPACKAGED RETAIL BEEF CUTS
    TOWNSEND, WE
    BRATZLER, LJ
    FOOD TECHNOLOGY, 1958, 12 (05) : 42 - 42
  • [28] Effect of Storage Conditions on Lipid Components and Color of Mugil cephalus Processed Roes
    Rosa, Antonella
    Scano, Paola
    Atzeri, Angela
    Deiana, Monica
    Mereu, Simone
    Dessi, M. Assunta
    JOURNAL OF FOOD SCIENCE, 2012, 77 (01) : C107 - C114
  • [29] Modelling the effect of house hold chilled storage conditions on the risk distribution of meat products
    Taoukis, PS
    Giannakourou, MC
    Koutsoumanis, K
    Bakalis, S
    Proceedings of the 3rd International Symposium on Applications of Modelling as an Innovative Technology in the Agri-Food Chain, 2005, (674): : 435 - 439
  • [30] Effect of natural antioxidants on the quality of cured, restructured goat meat product during refrigerated storage (4 ± 1°C)
    Gadekar, Y. P.
    Sharma, B. D.
    Shinde, A. K.
    Verma, A. K.
    Mendiratta, S. K.
    SMALL RUMINANT RESEARCH, 2014, 119 (1-3) : 72 - 80
12345