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Titolo:
ACCEPTABILITY AND SHELF-LIFE OF MARINATED FRESH AND PRECOOKED PORK
Autore:
CANNON JE; MCKEITH FK; MARTIN SE; NOVAKOFSKI J; CARR TR;
Indirizzi:
UNIV ILLINOIS,205 MEAT SCI LAB,1503 S MARYLAND DR URBANA IL 61801 UNIV ILLINOIS,205 MEAT SCI LAB,1503 S MARYLAND DR URBANA IL 61801 UNIV ILLINOIS,DEPT ANIM SCI URBANA IL 61801 UNIV ILLINOIS,DEPT FOOD SCI URBANA IL 61801
Titolo Testata:
Journal of food science
fascicolo: 6, volume: 58, anno: 1993,
pagine: 1249 - 1253
SICI:
0022-1147(1993)58:6<1249:AASOMF>2.0.ZU;2-0
Fonte:
ISI
Lingua:
ENG
Soggetto:
BOVINE MUSCLE; STORAGE CHARACTERISTICS; MEAT TENDERNESS; ULTIMATE PH; BEEF ROASTS; DECONTAMINATION; PALATABILITY; CARCASSES; ACIDS;
Keywords:
PORK; MARINATION; PH; SENSORY; FLAVOR; TENDERNESS;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Citazioni:
30
Recensione:
Indirizzi per estratti:
Citazione:
J.E. Cannon et al., "ACCEPTABILITY AND SHELF-LIFE OF MARINATED FRESH AND PRECOOKED PORK", Journal of food science, 58(6), 1993, pp. 1249-1253

Abstract

Fresh (FL) and precooked (PL) longissimus chops and fresh semimembranosus/adductor (SM) roasts were evaluated to determine acceptabilitY Ofmarinated pork. Citric acid and sodium acid pyrophosphate lowered pH (CAP), sodium acid pyrophosphate attained intermediate pH (SAP), and sodium tripolyphosphate increased pH (TPP). In FL and SM cuts, TPP improved sensory characteristics, water-holding capacity (WHC) and processing yields. CAP reduced microbial growth in FL chops and improved tenderness in SM roasts. In PL cuts, TPP improved juiciness and reheating yields. Marinating at low pH reduced microbial growth; marinating at high pH improved sensory properties, WHC, fresh pork processing yields and precooked pork juiciness and reheating yields.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 22/01/20 alle ore 13:22:46