Zobrazeno 1 - 2
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pro vyhledávání: '"Jorge Ramirez-Telles"'
Effect of lactic acid on the meat quality properties and the taste of pork Serratus ventralis muscle
Autor:
Alicia Grajales-Lagunes, Cecilia Rivera-Bautista, Miguel Ruiz-Cabrera, Raul Gonzalez-Garcia, Jorge Ramirez-Telles, Miguel Abud-Archila
Publikováno v:
Agricultural and Food Science, Vol 21, Iss 2 (2012)
In this work was evaluated the effect of lactic acid treatment method in pork Serratus ventralis muscle on meat quality parameters pH, color, weight loss, cooking loss, hardness, and taste. The treatment was performed by immersing the sample in lacti
Externí odkaz:
https://doaj.org/article/b8bcdc6dfa404423874dfd1257f28c98
Autor:
Claudia Luevano-Contreras, Armando Gomez-Ojeda, Ma. Eugenia Garay-Sevilla, Rosalia Lopez-Gutierrez, Jorge Ramirez-Telles
OBJECTIVES: Dietary advanced glycation end products (AGEs) are a group of compounds formed by the Maillard reaction. Carboxymethyl-lysine (CML), a marker of AGEs in foods, may contribute to cardiometabolic diseases. However, CML health effects and it
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::21b73c75b860d6bbf01aba77ed163397
https://europepmc.org/articles/PMC6574193/
https://europepmc.org/articles/PMC6574193/
