MEAT COLOR OF PORK CHOPS IN RELATION TO PH AND ADDUCTOR CAPACITANCE OF INTACT CARCASSES

被引：14
|
作者：
SWATLAND, HJ
机构：
来源：
JOURNAL OF ANIMAL SCIENCE | 1982年 / 54卷 / 02期
关键词：
D O I：
10.2527/jas1982.542264x
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：264 / 267
页数：4
相关论文
共 10 条
  • [1] RELATION OF MARBLING, COOKING YIELD, AND EATING QUALITY OF PORK CHOPS TO BACKFAT THICKNESS ON HOG CARCASSES
    MURPHY, MO
    CARLIN, AF
    [J]. FOOD TECHNOLOGY, 1961, 15 (02) : 57 - &
  • [2] Effects of endpoint temperature, pH, and storage time on cooked internal color reversion of pork longissimus chops
    Mancini, RA
    Kropf, DH
    Hunt, MC
    Johnson, DE
    [J]. JOURNAL OF MUSCLE FOODS, 2005, 16 (01) : 16 - 26
  • [3] Effect of sodium chloride, sodium tripolyphosphate and pH on color properties of pork meat
    Fernández-López, J
    Sayas-Barberá, E
    Pérez-Alvarez, JA
    Aranda-Catalá, V
    [J]. COLOR RESEARCH AND APPLICATION, 2004, 29 (01): : 67 - 74
  • [4] Internal Fresnel reflectance from meat microstructure in relation to pork paleness and pH
    Swatland, HJ
    [J]. FOOD RESEARCH INTERNATIONAL, 1997, 30 (08) : 565 - 570
  • [5] The effects of ultimate pH and color on sensory traits of pork loin chops cooked to a medium-rare degree of doneness
    Richardson, Elaine Lee
    Fields, Brandon
    Dilger, Anna C.
    Boler, Dustin Dee
    [J]. JOURNAL OF ANIMAL SCIENCE, 2018, 96 (09) : 3768 - 3776
  • [6] Final internal cooking temperature of pork chops influenced consumer eating experience more than visual color and marbling or ultimate pH
    Honegger, Lauren T.
    Richardson, Elaine
    Schunke, Emily D.
    Dilger, Anna C.
    Boler, Dustin D.
    [J]. JOURNAL OF ANIMAL SCIENCE, 2019, 97 (06) : 2460 - 2467
  • [7] Prediction of pH and color in pork meat using VIS-NIR Near-infrared Spectroscopy (NIRS)
    Granemann Furtado, Elton Jhones
    Bridi, Ana Maria
    Barbin, Douglas Fernandes
    Pinheiro Barata, Catia Chilanti
    Peres, Louise Manha
    Ayub da Costa Barbon, Ana Paula
    Andreo, Nayara
    Giangareli, Barbara de Lima
    Terto, Daniela Kaiser
    Batista, Joao Paulo
    [J]. FOOD SCIENCE AND TECHNOLOGY, 2019, 39 (01): : 88 - 92
  • [8] Effects of high voltage electrical stimulation on the rate of pH decline,meat quality and color stability in chilled beef carcasses
    Ehsan Gharib Mombeni
    Manoochehr Gharib Mombeini
    Lucas Chaves Figueiredo
    Luciano Soares Jacintho Siqueira
    Debora Testoni Dias
    [J]. Asian Pacific Journal of Tropical Biomedicine, 2013, (09) : 716 - 719
  • [9] Characterisation of pH decline and meat color development of beef carcasses during the early postmortem period in a Chinese beef cattle abattoir
    Zhang Yi-min
    Hopkins, David L.
    Zhao Xiao-xiao
    van de Ven, Remy
    Mao Yan-wei
    Zhu Li-xian
    Han Guang-xing
    Luo Xin
    [J]. JOURNAL OF INTEGRATIVE AGRICULTURE, 2018, 17 (07) : 1691 - 1695
  • [10] VARIATION IN MYOGLOBIN DENATURATION AND COLOR OF COOKED BEEF, PORK, AND TURKEY MEAT AS INFLUENCED BY PH, SODIUM-CHLORIDE, SODIUM TRIPOLYPHOSPHATE, AND COOKING TEMPERATURE
    TROUT, GR
    [J]. JOURNAL OF FOOD SCIENCE, 1989, 54 (03) : 536 - &
1