Color and oxidative rancidity of gamma and electron Beam-Irradiated boneless pork chops

Color and oxidative rancidity of gamma and electron Beam-Irradiated boneless pork chops

Guardado en:

Detalles Bibliográficos
Publicado en:	Journal of Food Science
Autor principal:	Luchsinger, S. E.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Science v. 61, no. 5 (1996), p. 1000-1005
Materias:	alimentos Carne Carne de cerdo Color rancidez Oxidación Irradiación Irradiación gamma
Publicación relacionada:	Contenido en: Journal of Food Science

Ejemplares similares

Sensory analysis and consumer acceptance of irradiated boneless pork chops
por: Luchsinger, S.

Lipid oxidation, volatiles and color changes of irradiated pork patties as affected by antioxidants
por: Chen, X.

Color characteristics of irradiated vacuum-pakaged pork,beef,and turkey
por: Nanke, K. E.

Sensory evaluation of chicken breast under gamma irradiation at commercial doses

Packaging and Irradiation Effects on lipid oxidation and volatiles in pork patties
por: Ahn, D. U.

Lipid peroxidation in chicken meat during chilled storage as affected by antioxidants combined with low dose gamma irradiation
por: KANATT, S.

Minimizing rancidity in muscle foods
por: DECKER, Eric A.

The effects of irradiation at 1.6 kGy on quality characteristics of commercially produced ham and pork frankfurters over extended storage

Effects of antioxidants and gamma irradiation on the shelf life of beef patties
por: Lee, Ju-Woon

Lipid oxidation potential of beef, chicken, and pork
por: RHEE, K.S.

Lipid oxidation potential of beef, chiken, and pork
por: RHEE, K.S.

Influence of various commercial packaging conditions on survival of Escherichia coli O157:H7 to iiradiation by electron beam versus gamma rays
por: López-González, Verónica

Changes of isoflavonoid levels in pea (Pisum sativum L.) seeds, seedlings and plants influenced by UV-A and gamma irradiation
por: Lachman, J.

Lipid oxidation in cookeed pork as affected by vitamin E, cooking and storage conditions
por: KINGSTON, E.

Phisicochemical and sensory qualities of fresh pork chops as affected by phosphate, ascorbate or sorbate dipping prior to irradiaton
por: ZHAO, Y.

Radiosensibilidad a los rayos gamma de 60Co de tres variedades cubanas de tomate (Lycopersicon esculentum, Mill)
por: PLANA, D.

Endogenous factors affecting oxidative stability of beef loin, pork loin, and chicken breast and thigh meats

Gamma irradiation in Canada
por: Atomic Energy of Canada Limited. Commercial Products División.
Publicado: (1960)

Sugars prevent the detrimental effects of gamma irradiation on cut chrysanthemum
por: Hayashi, Toru

Gamma irradiation on Alstroemeria aurea G. in vitro rhizomes an approach to the appropriate dosage for breeding purposes

Evaluación de una población M1 de ajo (allium sativum L.) cv. "Morado Arequipeño" irradiada con rayos gamma
por: Bardales Alvarez, R.

Mutagenic effects of acute gamma irradiation on miniature roses target theory approach
por: ARNOLD, Neville P.

Effects of pork meat cut and packaging type on lipid oxidation and oxidativa products during refrigerated storage (8ºC)

Inhibition of oxidant-induced biochemical changes of pork myofibrillar protein by hydrolyzed potato protein
por: Wang, L. L.

Quality of "Brightwell" and "Tifblue" blueberries after gamma irradiation for quarantine treatment
por: Miller, W. R.

Effect of low doses of gamma irradiation on in vitro growth of grapevine
por: Charbaji, T.

Four mutant varieties induced by gamma rays and in vitro culture in chrysanthemum

Irradiando a los alimentos
por: Watkins, Catherine

Effect of sequential treatment of warm water dip and low-dose gamma irradiation on the quality of fresh-cut green onions

Effects of Gamma irradiation on the biological activity of green tea byproducto extracts and a comparison with green tea leaf extracts

Formation of trans fatty acids in ground beef and frankfurters due to irradiation
por: Fan, X.

Irradiation-induced cured ham color fading and regeneration

Gamma irradiation on Alstroemeria aurea G. in vitro rhizomes:
por: Aros, Danilo, et al.

Carnosine increases irradiation resistance of aeromonas hydrophila in minced turkey meat
por: STECCHINI, M.

Radiosensibilidad de dos variedades de papa a los rayos gamma de 60 Co
por: Castillo, J.

Une méthode d'iiradiation aux rayons gamma appliquée a des porte-greffes de vigne in vitro
por: Silva, A. Lima da

Effect of gamma irradiation on respiration, ethylene production and quality of cold stored Laetitia and Songold plums
por: Taylor, M.A.

Accelerated postmortem aging of beef utilizing electron-beam irradiation and modified atmosphere packaging
por: Lee, Mooha

Strawberry texture and pectin content as affected by electron beam irradiation
por: Yu, L.

Selection of mutants highly resistant to black spot disease in Japanese Pear "Gold Nijisseiki" by Irradiation of Gamma-rays
por: MASUDA, Tetsuo